Sago payasam

Sago aka sabudana kheer is a very welcome, soothing drink after a hot mutton pilav or hot kormas in which green chillies are used. I am sending this entry to Vee's special edition post-Diwali Jihva round-up.

Sago payasam recipe
To make 4 cups

Ingredients:
Sago – ½ cup
Sugar – ½ cup
Cardamom – 6 pods
Ghee – 2 tablespoons
Cashew nuts – 10, whole
Raisins – 1 tablespoon
Saffron – a pinch, soaked in 2 tablespoons of hot milk; this gives the deep yellow color.
Milk – 1 cup

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 5 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 and the saffron-soaked milk. Simmer till it becomes semi-thick and remove from the heat. Mix in the fried cashew nuts, raisins, and cardamom powder. Serve hot.

Note: For a more nutritious preparation, boil the sago in 3 cupfuls of water and add 2 cupfuls of milk instead of 1 cup of milk.

Also folks - let me remind you of the deadline to participate at VCC Q3 2006 which is coming very near - it is October 31, 2006. Nominate your favorite festival food recipe. Do not miss this virtual culinary competition.

Hi Anon - here is a picture of the pre-cooked sago.

Traditional Indian home cooking recipe: Sago payasam