I really like sago kheer a great deal. But my hubby hates it like anything .Which means this recipe seems super rarely within my kitchen. A week ago i chose to make this for blogging purpose and enjoyed eating alone &...It had been absolutely scrumptious and that i was happy i possibly could allow it to be perfect. I requested my mother mil to make this payasam. They create this payasam instantly by roasting the sago. So soaking job isn't needed..I adopted their instructions and also the result was. an ideal scrumptious payasam.I made use of nylon number of sago. U may also use white-colored big ones. To make this payasam with jaggery using white-colored sago (maavu javvarisi), book this link . I made use of sprinklers for adornment when i dint have cashews in hands
- Sago / javvarisi 1/4 cup
- Water 2 cups
- Milk 1 cup
- Sugar 1/4 cup (adjust)
- Cardamom powder 1/8 teaspoon
- Cashews couple of
- Ghee 1 tablespoons of
- Inside a kadai. give a teaspoon of ghee roast the sago till it puffs up turns white-colored..The dimensions will end up slightly bigger..Get it done in low flame with continuous stirring otherwise sago might be over roasted burnt..
- Inside a bowl go ahead and take water and prepare this sago till it turns transparent. Keep stirring in regular times. It required nearly 10-15 mins to prepare.Time can vary..
- In the end the sago is totally cooked and turns transparent. add sugar. Mix well boil for couple of seconds.
- Finally add some milk. cardamom powder provide a boil.Roast the cashews within the remaining ghee increase the kheer..Serve warm or cold..
- For variations. u can prepare the sago directly in milk. It requires additional time to prepare.However it tastes wealthy.
- U may add 1/4 cup of coconut milk before switching from the flame also it get this to dessert more tasty..
- If u wish to soak the sago rather of roasting, soak it for just two hrs if nylon variety instantly ( around 6 hrs) for white-colored big ones..