BM #123 Week 2 Day 1 -
This week I am continuing with the A-Z series of Tamilian Dishes. This edition's starting letters of the dishes will be J, K and L.
I tried to make this kheer vegan and so used coconut milk. I also didn't fry the cashews in ghee. The combination of coconut milk and jaggery is one of my favorites. This kheer with sago, coconut milk and jaggery is a delightful combo.
The platter includes Kodo Millet, Papaya Curry, Bendakaya Nuvvula Koora, Tomato Kaya Pappu, Cucumber, Homemade Yogurt and Javvarisi Thengai Paal Payasam.
Sago 1/4 cup
*Coconut Milk 1 cup (Canned variety)
Jaggery 1/4 cup (Adjust as needed)
Cardamom Powder 1/4 tsp
**Nuts, roasted few (I used almonds and cashews)
* I used 1/2 cup of coconut cream and watered it down to the desired consistency.
** I dry roasted them to make it vegan. They can be fried in ghee.
Method Of Preparation -
Wash the sago pearls and add about a cup of water and pressure cook for 2-3 whistles or 6 minutes on Manual/Pressure Cook modes in the Instant Pot. After the pressure is released naturally, remove and transfer into a sauce pan.
Heat the sauce pan with the cooked sago pearls and add jaggery. Let the jaggery melt and come to a gentle boil.
Note - If the jaggery has impurities, it is advisable to melt jaggery with half a cup of water separately, strain the impurities and then add to the cooked sago.
Slowly add the coconut milk to the simmering payasam while stirring gently. Sprinkle cardamom powder and remove from heat.
Garnish with roasted nuts and serve warm or cold.
Preparation Time 30 minutes
Serves 3
Preparation Time 30 minutes
Serves 3
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I love sago payasam and this one so tasty with coconut milk must make it even more delicious!..excellent choice Harini..
Creamy, javvarisi Payasam perfect for a festival naivedyam !
I love sago kheer and this variation with coconut milk is definitely delicious.
I too love coconut and jaggery combinations. The payasam sounds absolutely addictive.
Sago payasam looks so creamy and rich with coconut milk. I love jaggery than sugar and it makes the dish even more exotic.