LARGE SAGO PAYASAM

 INGREDIENTS

1. Big sago                      1 cup
2. Milk                            5 cups
3. Water                           3 cups
4. Badam milk powder    1 cup
5. Sugar                           3 cups
6. Chironji seeds             1 tbsp
7. Ghee                            1 tbsp

METHOD:-

• Wash and soak sago for 3 hours.
• Cook sago adding 3 cups of water for 5 minutes.
• Add sugar and stir until it dissolves.
• Mix badam powder with milk and add to the sago.
• Cook on low flame for another 5 minutes.
• Heat ghee and fry chironji seeds until the seeds looks small.
• Pour over the payasam and serve hot with rice.

COCONUT PAYASAM

 INGREDIENTS:-

1. Semia                   1 pack broken
2. Jaggery                 1 ball
3. Coconut                1 whole
4. Cardamom            6
5. Cashewnuts           10 broken
6. Raisins                   10
7. Oil or ghee             2 tbsps
8. Water                     6 cups

METHOD:-

• Fry cashewnuts and raisin in ghee and take out and keep it aside.
• Fry semia in the same ghee and take out and keep it aside.
• Powder jaggery, and pound cardamom.
• In a bowl boil 1 cup of water and add jaggery till it melts.
• Strain and keep it aside. Extract milk from the coconut adding 2 cups of water.
• One thick milk and second milk. Pour the second milk in a heavy-bottemed vessel.
• Mix the jaggery syrup, and the remaing water with it and bring to boil on low flame.
• Add semia and cook for 5 minutes on low flame.
• Stir in the thick milk and cook for another 5 minutes.
• Sprinkle cardamom, cashewnuts, and raisins.
• Serve hot with bajji, vada, any snacks.

CHIRONJI SEEDS PAYASAM

 INGREDIENTS:-

1. Semia                   1 cup broken
2. Sago                     1/4 cup
3. Sugar                    1/2 cup
4. Badam powder     1 tbsp
5. Cardamom            4
6. Milk                      5 cups
7. Cashew nuts         10
8. Chironji seeds       20
9. Raisins                  20
10. Water                    5 cups
11. Ghee                     1 tbsp

METHOD:-

• Wash sago, fry cashew nuts, chironji seeds, raisins in ghee and keep it aside.
• Boil water, add sago and cook for 10 minutes on low flame.
• Add semia and cook on low flame for 5 minutes.
• In another vessel boil milk and simmer to half consistency, on low flame..
• Add sugar, badam milk powder to the milk and boil, add fried nuts, chironji seeds, and raisins.
• Add this milk to boiled semia and mix, powder cardamom and sprinkle over the payasam.
• Off the stove and serve hot or cold. This payasam will be very tasty