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To make 4 cups
Ingredients:
Sago / Sabudana – ½ cup
Sugar – ½ cup
Cardamom – 6 pods
Ghee – 2 tablespoons
Cashew nuts – 10, whole
Raisins – 1 tablespoon
Milk –2 cups
Water -3 cups
Method:
Heat the vessel and pour in the ghee; when just hot, fry the cashew nuts and raisins separately in it and remove to a plate. Fry the sago next in the hot ghee and remove to another plate. Bring 3 cupfuls of water to the boil. Put in the fried sago, stirring the water while doing so to prevent lumps forming. When the sago has boiled till it looks sticky and has a spongy transparent appearance, add the sugar. Stir constantly till the sugar gets blended into the sago; then pour the two cupfuls of boiled milk . Simmer till it becomes semi-thick and remove from the heat. Mix in the fried cashew nuts, raisins, and cardamom powder. Serve hot.
29 Comments:
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5 October 2008 23:31
I love this Sireesha..mom always made this because it has cooling effect on body she said..Good One :)6 October 2008 00:28Looks delicious... nice entry..6 October 2008 01:34nice recipe..will try this one day during navaratri if i find time..6 October 2008 02:38Wow this is my all time favourite payasam. Looks gr8.6 October 2008 02:42looks very creamy nice click6 October 2008 06:06I loved chewing on the sago pieces as a kid and so was my favorite payasam.6 October 2008 06:26Celebrate Navratri with this.Simply great.6 October 2008 06:42Agree with a lot of people here, it was my favorite childhood dessert. It still is ;)6 October 2008 07:29i guess sago is sabudana, right? its been a long time since i made it.. u reminded me of it, thanks!6 October 2008 08:09I always made this Sireesha.Looks delicious... nice entry.6 October 2008 08:40is sago jevarisi in tamil?anyways lovely payasam!6 October 2008 09:11Good one Sireecha, sago payasam is very tasty love for the chewy texture!6 October 2008 11:12sangeeth- sago means Javarasi in Tamil.6 October 2008 11:50good one :) I also want to try this some day... good one.6 October 2008 11:55this is my hubby's favourite .. lovely6 October 2008 12:34oh, my fav payasam! It just tastes so good with that sago.. its been a while making it.. thanks for reminding :)6 October 2008 13:06Looks delicious...I remember having this long time ago,but haven't made it myself :)6 October 2008 13:40My alltime fav one...now its my daughter's fav..looks delicious Sireesha..6 October 2008 15:09my favorite payasam6 October 2008 15:29ooh, looks so delicious.6 October 2008 16:42lovely. i also used to make it. i love the texture of sago..6 October 2008 18:27Sago payasam looks yum..nice recipe. hey did u check my blog or not,have something for u.6 October 2008 18:46All time fav at my home..Looks delicious Sireesha.6 October 2008 22:43looks mouthwatering...gud entry7 October 2008 01:47Yummy! Good one...7 October 2008 04:51Sago payasam looks really mouth watering and is one of my fav too..8 October 2008 07:31very nice entry and recipe..9 October 2008 01:59I always fail in making sago payasam:( I will follow ur recipe next time and see!2 April 2011 09:32I tried 5 times, everything was good except I cannot see any pearls of Chowari or sago in it. Lokks like all melted into the milk. I fried it, used boiled water and boiled milk. My question is do we get different kind of Sago. Mine says "Pearls of Tapioca". Am I using the right one??
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