Kheer or Payasam is an Indian sweet dish prepared with milk and a variety of ingredients such as rice or sabudana/sago. The word Kheer comes from Ksheer which is Sanskrit for Milk.
Try this nutritious Sabudana Kheer or Payasam today.
- Sabudana/Sago- 1/2 cup
- Water – 2 cups
- Akshayakalpa Organic Milk – 1/2 litre
- Jaggery- 1.5 cups
- Cardamom powder- 1/2 tsp
- Akshayakalpa Organic Cow Ghee- 2 tbsp
- Cashew nuts (broken into halves)-2 tbsp
- Raisins- 1 tsp
- Water(for jaggery syrup)- 1/4 cup
Heat a kadai/wok, add sabudana/sago pearls and dry roast on low flame for 3-5 mins.
Add 2 cups of water to a deep bottomed vessel and cook the roasted sago pearls until they turn transparent.
Add milk and cook on low flame until it thickens a bit. Keep sauteing in between to prevent burning at the bottom.
Meanwhile, add jaggery and water to a sauce pan and heat on low flame until it melts. Turn off the heat and allow the syrup to cool.
Once the milk starts thickening, add cardamom powder and mix well.
Turn off the flame once the milk has thickened and add the jaggery syrup and mix well.
Add ghee fried cashew nuts & raisins and mix well.
Serve warm or chilled.