Sago Paayasam / Sago Kheer

This is sago payasam or Paal Vazhakka. I had posted my mom’s style of paal vazhakka earlier. This is a classic Malabar style dessert which I learned from my mother-in-law. The main ingredient is sago cooked in coconut milk with ripe plantain. A very easy and delicious kheer that can be made during special occasions.

Ingredients

  1. Sago – 3/4 cup
  2. Plantain – 1 (cut into small pieces)
  3. Coconut milk – 2 cups (thick)
  4. Coconut milk – 4 cups (thin)
  5. Cardamom powder – a pinch 
  6. Salt – a pinch
  7. Sugar – 8 tbsp (can adjust according to the sweetness level)
  8. Ghee – 2 tbsp
  9. Cashews – 6 nos
  10. Raisins – 5 nos

Preparation

  1. Take a thick bottomed Kadai and pour the thin coconut milk along with cleaned sago.
  2. Cook for 10 minutes on low flame until sago becomes soft.

  3. Heat one tbsp ghee in a pan and add the Plantain pieces.

  4. Saute this for 2 minutes and add this to the cooked sago.
  5. Add sugar, salt and mix well.
  6. Add the thick coconut milk and keep on simmer for 5 minutes.
  7. When it starts boiling, add cardamom powder, stir well and switch off the flame.
  8. Heat one tbsp ghee in a small pan and fry cashews and raisins.
  9. Add this to the payasam and serve warm or cold.
Sago Paayasam / Sago Kheer
Serves 4
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. Sago - 3/4 cup
  2. Plantain - 1 (cut into small pieces)
  3. Coconut milk - 2 cups (thick)
  4. Coconut milk - 4 cups (thin)
  5. Cardamom powder - a pinch
  6. Salt - a pinch
  7. Sugar - 8 tbsp (can adjust according to the sweetness level)
  8. Ghee - 2 tbsp
  9. Cashews - 6 nos
  10. Raisins - 5 nos
Instructions
  1. Take a thick bottomed Kadai and pour the thin coconut milk along with cleaned sago.
  2. Cook for 10 minutes on low flame until sago becomes soft.
  3. Heat one tbsp ghee in a pan and add the Plantain pieces.Saute this for 2 minutes and add this to the cooked sago.
  4. Add sugar, salt and mix well.
  5. Add the thick coconut milk and keep on simmer for 5 minutes.
  6. When it starts boiling, add cardamom powder, stir well and switch off the flame.
  7. Heat one tbsp ghee in a small pan and fry cashews and raisins.
  8. Add this to the payasam and serve warm or cold.
Safnas Cookbook http://www.safnascookbook.com/

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