SAGO PAYASAM / JAVVARISI PAYASAM WITH JAGGERY - PAYASAM RECIPES

INGREDIENTS

SAGO / JAVVARISI ( I used white ones ie..maavu javvarisi ) – 1/4 cup
Powdered jaggery – 1/4 cup
Cardamom – 2-3 nos (powdered)
Cashew – 2 nos (fried in ghee)
Cloves – 1 - 2 no ( fried in ghee)
Ghee – 1tsp
Coconut milk – 1/4 cup
Milk & water – As needed

METHOD :
Take a kadai and add a tsp of ghee..Fry the cashews and cloves.set aside.
In the remaining ghee , fry the sabudana for 5-7 minutes in low flame till it puffs up slightly ..(  the size of the sabudana gets bigger and becomes crispy) .Do it in medium flame.Please make sure u don’t burn it..
Now cook the roasted sabudana with water till it turns transparent..Make sure the sabudana is not over cooked and turns mushy instead it should be visible & separate.U should not see white color in the sago. It should be completely transparent

Then in a wide mouthed bowl take the powdered jaggery and add water to cover it.Melt the jaggery to make a syrup and allow it to boil till the raw smell disappears.

Add this syrup to the cooked sabudana and mix well.Let it boil for sometime..If u feel this mixture is very thick , add some water and boil it.Don’t add Milk at this point becoz it will curdle.Always Milk should be added after removing from the flame.Then add the roasted cashews, cloves and cardamom powder.
Remove from fire and add the coconut milk.Add some boiled milk to make it watery / thin.

Enjoy !!