Payasam is a traditional dessert prepared during festivals and celebrations in south India. In north India they call it as kheer. The word kheer is derived from the Sanskrit word ‘ksheer’ which means milk. Payasam is also known as ‘peeyusham’ in Sankrit that means ‘nectar’. Variety of payasams are prepared with milk or without milk using vermicelli, rice, wheat, oats, different lentils etc. Main difference is the usage of sugar or jaggery for sweetening.
I have prepared payasam using sago (also known as javarisi, sabudana) and green gram (paasi paruppu) with milk and jaggery.
Cooking time: 20 minutes
- Milk – 1 cup
- Jaggery powdered – 1/2 cup
- Sago (javarisi) – 2 table spoon
- Green gram (paasi paruppu) – 2 table spoon
- Cardamom – 6 to 7 no
- Coconut cut in to small pieces – 1 table spoon
- Ghee – 1 tea spoon
- Cashew nut – few
- Raisins – few
- Boil together sago and green gram (can be done in a pressure cooker also).
- Powder cardamom; heat a pan, add ghee and fry cashew nut, raisins, coconut pieces separately.
- Boil jaggery with 1/2 cup water till raw smell goes; filter this to remove impurities.
- Boil milk and add boiled sago & green gram mix with 1 cup water.
- Add dissolved jaggery and cardamom powder; mix well and cook for 3 to 4 minutes; adjust consistency thick or thin by adding water; remove from flame.
- Add fried cashew nut, raisins, coconut pieces.
- Serve hot or cold.
- You can cook sago and green gram separately also but add jaggery at last.