Sago kheer (Javarisi payasam in Tamil)

Name: Sago kheer (Javarisi payasam in Tamil)
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1/4 cup sago; 1/4 teaspoon cardamom powder; 1/4 teaspoon saffron; 2 cups milk; 2 cups coconut milk; as required Honey; 2 tbsp ghee; 1/4 cup cashews; 1/4 cup dried raisins; as required Brown sugar (optional)

Lakshmi Sridharan Ph D @cook_19872338

USA

#FM #NC During navaathri ralmost every day in Tamilnadu, Hindus make kheer and sundal. They display dolls-kolu, invite friends, relatives and neighbors and offer them savory and sweet dishes. sago pelrs are carbohydrate and starch in purest form, Strengthens the muscles, control blood sugar and cholesterol. Good for viratha food. #FM #NC

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

5 servings

1/4 cupsago
1/4 teaspooncardamom powder
1/4 teaspoonsaffron
2 cupsmilk
2 cupscoconut milk
as requiredHoney
2 tbspghee
1/4 cupcashews
1/4 cupdried raisins
as requiredBrown sugar (optional)

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Steps

30 mins

1

Keep the necessary items handy.
2

Keep the necessary items handy.
3

Take sago in a large bowl with 2 cups of water,. Place it it under running water and drain. Then cook it in a cooker with 1 cup of milk. Follow manufacturer’s instruction for using the cooker

Place the bowl on medium flame and add 1 cup of milk, bring it to boil. Keep an watchful eye, milk may boil over. stand by and stir. Add saffron and cardamom powder and stir. Reduce the flame to low, Stir in the coconut milk, 3 more minutes on the stove. Switch off the stove.
4

Taste If you want it sweeter, Stir in brown sugar according to your taste.
Heat ghee in a saucepan over medium heat; add cashews and raisins; when cashews turn golden and raisins swell, turn off the stove and add the fried cashews and raisins to kheer
Change to a serving bowl. Serve it hot or cold. Add honey if desired.

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Lakshmi Sridharan Ph D @cook_19872338

on September 27, 2022 22:01

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography