This dish is a sweet delicacy which is prepared on festive occasions.
One of the key ingredients for this payasam is called “Sago” in the north of India, Javarisi in Tamil Nadu and Sabubiyam in Andhra Pradesh.
It is available in the local supermarkets as Tapioca
Ingredients to serve 6 people
4 Tbs Sago or Javarisi
1 Cup Water
½- 1 Cup Sugar
2 Cups Cold (Pasteurised) or Boiled and Cooled Milk
1 Tbs Ghee
2 Tbs Chopped Cashew nuts
1 Tsp Cardamom powder
Few Strands Saffron (optional)
Sago Payasam
Preparation
Take one tablespoon of the ghee in a pan, fry the cashew nuts till the nuts turn golden brown and keep aside
Bring the cup of water to the boil in a medium sized pan
Add the sago or javarisi and let it cook till it is soft to the touch
Pour in the sugar and simmer for about 5 minutes, until it reduces to a slightly semi solid consistency
Add the saffron and cardamom powder and keep aside
Pour the cold or boiled and cooled milk into the sago or javarisi and sugar syrup and let it simmer on a low flame for a couple of minutes
Garnish it with the fried cashew nuts
Note: Aval or Poha Payasam and Vermicelli or Semiya Payasam are prepared in a similar mannerMy preference is to use the homogenised and pasteurised cold milk from the fridge rather than boiled and cooled milk.
Various dishes are prepared with the sago such as Sabudhana Vada