Sabudhana kheer/ sago kheer
Ingredients:
- Javvarisi – ½ cup
- Whole milk – 1 cup
- Granulated sugar – ½ cup
- Salt – a pinch
- Water – ½ cup
- Cashews – 5nos
- Dry grapes – 5-8 nos
- Cardamom powder – generous pinch
- Ghee – 1 tsp
Procedure:
- Wash thoroughly and Soak the javvarisi for about 1 hour or so.
- In a sauce pan add the soaked javvarisi along with ½ cup of water, bring it to boil it will take 5- 7 mins (depends on the quality of the javvarisi) stir constantly unless it will stick in the bottom of the pan
- Now add the warm whole milk, let it cook in the milk too then add the required amount of sugar and a pinch of salt. Stir well
- On the other side place a small pan add a tsp of ghee, add some cashews and dry grapes fry until golden brown.
- Turn off the flame and add the ghee roasted cashews and dry grapes along with a generous pinch of cardamom flame, stir once and serve hot.
NOTE/TIP
- You can even make this payasam with full of milk, I don’t have the practice of making like that. This method is quiet easy and comfort for me.
- Always add a less amount of ghee for roasting the nuts, unless it will spoil the entire dish taste.
- Soaking sago is an advantage, if not. Skip the 1st step and follow the rest.
