Sago Payasam - Sago Sweet Dessert
Sago Payasam - Sago Sweet Dessert-
Tulsi’s Vegan Kitchen
Sago Payasam is a popular pudding-like traditional dessert among South Indians. It is usually made with boiled sago as the main ingredient.
200g sago pearls
- 3 cardamoms, crushed
- 50g cashew nuts
- 50g vermicelli
- 100g brown sugar
1 cup thick coconut milk
1/2-3/4 cup coconut evaporated milk
2 tbsp coconut oil or any oil
- 1/4 tsp salt
Few drops saffron/yellow food colouring/turmeric
- 2 pandan leaves
Fry cardamoms in 1 tbsp of oil. Then fry raisins until puffed up and cashew nuts until slightly brown. Remove from pan.
In the same pan, add another 1 tbsp oil and fry vermicelli until slightly brown.
Next boil half a pan of water. Once water starts boiling, slowly drop the sago pearls in the water while stirring continuously. Stir from time-to-time until the sago pearls turn almost transparent (about 10-15 minutes at medium high heat).
Switch off the flame and cover the pan. Leave it aside for 10-20 minutes for the sago pearls to puff up.
Strain the excess water and starch from the sago.
Return the sago to the pan. Now add coconut milk, sugar, salt and pandan leaves. Bring to boil on medium low heat. More water may be added if the sago mixture gets too thick.
Next add the raisins, cashew nuts and vermicelli. Add a few drops saffron or yellow food colour. Lastly add coconut evaporated milk.
Serve the sago payasam as a dessert after meals.
Some pre-boiled mung dal (split type) may be added for extra taste and protein content.