Wednesday 9 July 2014

Sago Payasam (ஜவ்வரிசி பாயசம்)

This is my 100th recipe! I wish to thank all my readers, friends and contacts for the support and encouragement extended to me so far. I trust you find the blog's content useful. Your patronage helps me to keep up with my effort. Feel free to provide your valuable comments and feedback! Thank you once again!

Sago or sabudana (ஜவ்வரிசி) is produced from the tapioca root and it is rich in carbohydrates. In Indian cuisine, sago is used to make payasam, vadam or wafers (ஜவ்வரிசி வடாம்), kichadi, vada and uppuma. My grand mother used to make sago vadam during summer months, by drying the sago-spice paste in the hot Sun. Sago payasam is a delicious dessert and is often included in wedding feast menu. 

Sago – 1 small hollow ladle or 50ml measure (ஜவ்வரிசி)
Ghee – 1 tablespoon
Milk – 1 tumbler or 200ml measure
Sugar – ½ tumbler or 100ml measure
Elachi – 2 no
Clove – 1 no (optional)
Camphor laurel (பச்சை கற்பூரம்) – a pinch (optional)
Cashew nuts – 1 teaspoon
Raisins – 1 teaspoon
Sago Payasam (ஜவ்வரிசி பாயசம்)
Method: Fry sago or sabudana in 2 teaspoons of ghee till it puffs up and starts turing light brown in color. Add 1 tumbler (200ml) of water. Cover and cook on slow flame till the sago becomes soft and translucent. Add milk and bring it to boil. Switch off the fire. Add sugar and mix well. Powder cardomom seeds and crush camphor laurel with your fingers. Add spice powders and clove to the payasam and mix well. Heat the remaining ghee in a spice pan/ tadka pan (தாளிக்கிற கரண்டி). Fry cashew nuts and raisins till the nuts turn light brown in color. Add the fried items to the payasam. Serve hot. 

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