Wish you all a very Happy New Year. Let this new year bring you loads of happiness, good health and prosperity. Like every year, this year also I'm starting with a sweet post. Today's recipe is a rich, creamy and delicious payasam with sago / tapioca pearls, which can be made during any auspicious occasions, festivals and for neivedhyam (offering to God).
Sago is known as javvarisi in Tamil, sabudana in Hindi and chowwary in Malayalam. Sago is typically used to make puddings/desserts, khichdi and vada in Indian cuisine. Depending on the size of the sago, the soaking times will vary. The sago I got from the Indian store was small, so I soaked for just 30 minutes. I will update the post later with the picture of the sago I used. Try this easy and delicious sago payasam and let me know how you like it.
Notes and Tips
- Depending on the variety of sago, the soaking times may vary. Mine was small, so I soaked for 30 minutes only.
- Frying the sago avoids the sago clumping together while cooking.
- The payasam thickens as it sits, keep extra ½ cup boiled milk ready to add if the payasam is too thick while serving.