Sago jaggery kheer. Sago rice jaggery payasam is a nice blend of sago (also known as sabudana, javarisi or tapioca pearl), rice cooked in milk and sweetened with a delicious golden velvety jaggery and sugar mix syrup; flavored with the freshness of cardamom powder and topped with nuts (almonds, cashew nuts, and raisins). Javvarisi is the Tamil name for tapioca pearls & are also known as sago. These tiny balls are made from tapioca starch which is obtained from the tuberous roots of cassava plant.
This Sago Pudding is flavored with saffron and cardamom. Here is how to make it. To make sabudana kheer for babies, wash sago and cook in water till they turn transparent. You can cook Sago jaggery kheer using 4 ingredients and 4 steps. Here is how you cook it.
Ingredients of Sago jaggery kheer
- Prepare 1/2 liter of e milk.
- Prepare 1 cup of Sago quatre.
- Prepare 1/2 cup of jaggery.
- Prepare as needed of Dry fruits.
Grind the almonds with milk and cardamom. Pour the almond mixture in the cooked sago and cook it further till soft. Jevvarasi Payasam, one of the neivedhyam dish we often do for festivals. Sago payasam can be done with sugar or jaggery.
Sago jaggery kheer instructions
- Boiled milk for 15 mins.. add soaked sago… Cook till transculent.
- Other side… Take pan… Add 1 cup water and hlf cup jaggery powder… Cook till jaggery melts.
- Whn kheer become thick… Switch off gas… And keep it side.. let it cool proply… Then add cold jaggery mix….
- Add chopped nuts… Your kheer is ready.. garnish with nuts..
But usually for neivedhyam we use jaggery. Both the versions of payasam are so yummy and would be a great accompaniment and dessert for any festivals and parties. Desserts like kheer/payasam are actually super filling and make a complete meal on festivals. Kids favorite sabudana kheer, having small translucent pearls in coconut milk and jaggery syrup is the recipe I have brought for you today. Sabudana payasam was in my drafts since many days but I didn't have satisfactory clicks, so postponed it till today.
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