Custard apple sago payasam / Sitaphal Sabudana kheer

Name: Custard apple sago payasam / Sitaphal Sabudana kheer
Total time: 7200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Custard Apple Pulp chilled; 1/2 cup Sago/sabudana soaked in water for 2 hours; 2 cups full cream Milk; 2 tablespoons Almonds chopped; 1 tablespoon pistachios chopped; 1 tablespoon cashews chopped; 2 pinch green Green cardamom powder; 1/4 th teaspoon of strands of saffron; 2 tablespoons Sugar or as per the taste; 2 drops vanilla essence (optional)

Sanchita Mittal @sm_thechef

Delhi

#Anniversary
#post7
Kheer is a traditional dish which is made for special occasions and festivals and even during fasts. It is made across all the regions of India.
In this recipe the soaked sago are cooked in cardamom flavoured, sweetened milk and combined with custard apple pulp to give it a new dimension.
Delicious and healthy kheer made without ghee.

Sanchita Mittal @sm_thechef

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Ingredients

2 hours

4 servings

1 cupCustard Apple Pulp chilled
1/2 cupSago/sabudana soaked in water for 2 hours
2 cupsfull cream Milk
2 tablespoonsAlmonds chopped
1 tablespoonpistachios chopped
1 tablespooncashews chopped
2 pinchgreen Green cardamom powder
1/4th teaspoon of strands of saffron
2 tablespoonsSugar or as per the taste
2 dropsvanilla essence (optional)

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Steps

2 hours

1

Boil milk in a deep pan and add soaked sago and mix well.
2

Cook on a low flame till sago is completely cooked and translucent and
the kheer thickens.
3

Add green cardamom powder, saffron, sugar and mix well and cook for 2-3 minutes.
4

Allow it to cool to room temperature.
5

Add the custard apple pulp and half quantity of chopped almonds, pistachios and cashews and mix.
6

Garnish with rest of the dry fruits and serve chilled.