Saturday, August 27, 2016

Pineapple Sago Payasam


Pineapple - 1/2 cup 
Milk - 1/2 litre
Sago / Jawarisi/ sabudhana / pearl sago - 1/2 cup
Sugar - 1/4 cup
Cardamom Powder - 1/2 tsp
Nuts and raisins - few
Ghee - 2 tbsp
water - For boiling sago.

For sugar Caramel:
sugar - 2 tbsp
Water- 1/4 cup

In a pan add 2 tbsp sugar and heat it.Watch the sugar getting melted and browned.  When it has reached the point of almost being burnt and when it is gently foaming and smoking, immediately remove it from the heat. Pour 1/4 cup warm water over the sugar slowly, little by little and stir. Heated sugar can splatter, and burn you very badly.Transfer it to aglass and keep aside.

Take chopped pineapple pieces in a pan add a tbsp of sugar to it, add 1/4 cup water and let it cook for a while till the pineapple pieces become soft without any water. Fry nuts and raisins in ghee and add to this.  keep aside.

Take enough water in a pan, add sago to it and cook it until soft.( If sago is soaked for 2-3 hours cooking time can be reduced. Drain the soaked water cook in sufficient water until soft). Switch off when it becomes transparent, drain all the water. Pour cold water over sago and set aside.

Add 1/2 liter milk to a pan and heat it up, simmer for 5mins. Now add Sago and sugar and boil again. You can see the milk has reduced in volume and also has a thick, creamy consistency. Switch off the flame and keep for cooling. Add cardamom powder to this.

Cool down completely then add cooked pineapple, nuts and raisins, give a quick stir.Also add Caramel syrup. If milk is not cooled there are chances of milk getting curdled while adding pineapple.  

And thereeeee yummy payasam ready........:) 

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