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SAGO MILK PAYASAM/ SAGO VERMICELLI KHEER


Hi All,
This milk payasam is one of my favourite dessert, And also it is one of the easiest dessert which you can make it without any effort. All is only boiling mixing and enjoying.
I will make this payasam often and here below is the recipe,

COOKING TIME : 30 MINS.
SERVINGS : 8 members.


INGREDIENTS:
Sago / Sabudana – 1 cup.
Dates – 4 nos.
Dry grapes – 2 tsp.
Cashew – 2 tsp.
Cardamom – 3 nos.
Ghee – 1 tblsp.
Vermicelli – ½ cup.
Milk – ½ litre.
Milk powder – 2 tblsp (optional)
Sugar – ¾ cup.

METHOD :
1.  Soak sago for two hours .
2.  Mix milk powder in 2 tblsp milk.
3.  Boil water till boiling point , add sago , simmer for five minutes, switch off the flame and close the vessel for 10 mins.
4.  By this method sago will boil to right consistency , it must be like glass and feel like soft rubber ( as in picture). Over boiling will make mushy and dissolves.
5.  Roast dates, cashew , grapes in ghee till golden brown.
6.  Remove them to a plate and in the same ghee dry roast vermicelli till golden brown.
7.  When done add boiled milk and boil till vermicelli boils to soft , add them to boiled sago.
8.  Add crushed cardamom, milk powder mixture, sugar , roasted nuts and simmer for 5 mins or till it reaches little thick consistency .
9.  Remove from flame and enjoy cold or hot.
10.   I served with Mangalore bonda.



 Happy Cooking!!
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