Sago Payasam is a common Payasam dish prepared with Javvarisi or Sago. This can be also prepared with Vermicelli with little variations.
In Tamil Nadu there is a custom of serving this sort of dessert after the lunch to make it grand and gala.
Sago Payasam is good especially if made with lots of dried fruits and nuts. You can make it easily with alterations in the sugar volumes to make it more sweet or lesser.
Let us now see how to make Sago Payasam
- Javvarisi (sago) – 1 cup
- Sugar – 1 cup
- Water – 1 ½ cup
- Milk – 2 cup
- Ghee – 2 tblsp
- Cashew – 10
- Dry grapes – 10
- Cardamom powder – ¼ tsp
- Saffron – few strands
Heat ghee in a pan and add cashew and dry grapes, fry and keep aside. In the same ghee fry the javvarisi and add the luke warm water and half the quantity of milk and cook till done .
Then add remaining milk and sugar and boil till the milk condenses and the sugar melts.
Finally add fried cashew and dry grapes. Sprinkle saffron and serve it hot or cold.
Javvarisi will take more time to cook so you can cook it in the pressure cooker also.
You can add coconut milk instead of milk.
If you cook in the pressure cooker you can reduce the quantity of water.
You can add required amount of milk according to your taste.
If you add the sugar first the javvarisi will not be cooked.
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