Javvarisi Payasam (Sago sweet) - preparation time 25 to 30 mins
When mom used to make this payasam. The payasam looks very beautiful. She used to add kesari colour to this payasam so it will be like orange beads floating. We both (myself and my brother) don't like sweet so we don't even taste during childhood. Now I am tasting and preparing for my husband :-)
If you want the payasam to be white don't add kesari colour.
Ingredients:-
Sago (small nylon javvarisi) - 100 gms
Sugar - 100 gms (or less if you don't want it to be too sweet)
Coconut milk - 1 cup which gives a rich taste or Boiled and cooled milk.
Crushed cardamom - 4
Cashew - 8 (finely chopped)
Ghee - 2 tbsp
Kesari color - one pinch (dissolve in little water and keep) - optional
Water - required amount (2 cup approximately to cook sago)
Preparation method:-
Roast javvarisi (sago) with 1 tbsp of ghee.
The sago will become pure white from transparent white and will start crackle.
Add water and boil till sago is cooked well (will become transparent).
If not cooked add little hot water and cook.
When cooked add required amount of sugar.
Add the coconut milk, boil for few mins. Switch of the flame.
Roast the cashew till brown in ghee. Add to sago payasam along with crushed cardamom.
Serve this hot payasam with masal vadai (or any vadai varieties). You can also serve chill during summer season.
When mom used to make this payasam. The payasam looks very beautiful. She used to add kesari colour to this payasam so it will be like orange beads floating. We both (myself and my brother) don't like sweet so we don't even taste during childhood. Now I am tasting and preparing for my husband :-)
If you want the payasam to be white don't add kesari colour.
Ingredients:-
Sago (small nylon javvarisi) - 100 gms
Sugar - 100 gms (or less if you don't want it to be too sweet)
Coconut milk - 1 cup which gives a rich taste or Boiled and cooled milk.
Crushed cardamom - 4
Cashew - 8 (finely chopped)
Ghee - 2 tbsp
Kesari color - one pinch (dissolve in little water and keep) - optional
Water - required amount (2 cup approximately to cook sago)
Preparation method:-
Roast javvarisi (sago) with 1 tbsp of ghee.
The sago will become pure white from transparent white and will start crackle.
Add water and boil till sago is cooked well (will become transparent).
If not cooked add little hot water and cook.
When cooked add required amount of sugar.
Add the coconut milk, boil for few mins. Switch of the flame.
Roast the cashew till brown in ghee. Add to sago payasam along with crushed cardamom.
Serve this hot payasam with masal vadai (or any vadai varieties). You can also serve chill during summer season.
No comments:
Post a Comment