Sago Payasam / Javvarisi Payasam – A delicious dessert !!.
Serves: 3- 4 small serving bowls
Please use same measuring cup to measure sago, water and milk.
1 teaspoon ghee
1 cup (Here I used India standard measuring cup of 100 ml / 4 oz capacity) sago (sabudana / javvarisi)
1 cup water
2 cups milk
5 – 6 tablespoon melted and sieved jaggery (or to taste)
2 pinches cardamom powder
Wash and soak sago in 2 cups of water for 1 hour. Drain out water thoroughly and keep aside for half an hour.
Heat oil in a pan and fry sago on a medium heat for 5 minutes.
Add 1 cup of water (up to the level of sago) and boil for 5 minutes (let it boil vigorously for 5 minutes). Cover with a lid.
Add milk and boil again for 7 minutes.
Now add 5 – 6 tablespoon thick melted and sieved jaggery. Mix well and cover again. Cook on a low heat another 10 minutes. Switch off the heat. Sprinkle cardamom powder when it reaches to normal temperature (or after half hour). Decorate with shallow fried cashew nuts or raisins (optional).