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Monday, January 16, 2012

Saggubiyyam/sago payasam

1.Sago/saggubiyyam - 1/4 cup+2tbsp
2.Milk - 3 1/2 cups
3.Cardamom powder - 1/2 tsp
4.Jaggery - 3/4 cup
5.Sliced almonds or cashewnuts -  1tbsp
6.Ghee - 1tbsp
1.In a pan heat ghee and add sliced almonds and fry till it turns into nice golden color.You add sliced almonds with out frying in ghee.
2.Heat milk in a vessel .Once the milk starts to boil,reduce flame to medium and add sago.Keep stirring in between to avoid any burning in the bottom of the vessel.It will take around 5-6 mts.It all depends on the quality of sago.Keep an eye after 5mts. The sago turns into transparent if it cooks very well.If sago over cooks it turns into thicker consistency.
3.Add jaggery to sago in low flame till all the jaggery melts.
4.Finally garnish with fried nuts.
5.Serve with warm or chilled.

You can use any type of nuts,raisins.I made this as a kheer consistency.if you want a thicker cocnstency reduce milk to 21/2 cup.

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