Sago rice jaggery payasam is a nice blend of sago (also known as sabudana, javarisi or tapioca pearl), rice cooked in milk and sweetened with a delicious golden velvety jaggery and sugar mix syrup; flavored with the freshness of cardamom powder and topped with nuts (almonds, cashew nuts, and raisins).
- First, wash rice, sago and drain the water and transfer to the pressure cooker add water to cook it for some time but not to mash.
- Remove the lid of the cooker and cook it again by adding milk into it.
- In another bowl melt the jaggery by adding water let it comes to one boil.
- Add melted jaggery into the boiling rice mixture and cook it for some time.
- In a meanwhile take a pan add ghee fry cashew nuts,raisins, almonds till lightly colored.
- Add the dry fruits, cardamom powder to rice jaggery mixture and switch off the flame.
How to make the tasty recipe procedure as follows:
- First, wash rice, sago and drain the water and transfer to the pressure cooker add water to cook it for some time but not to mash.
- Remove the lid of the cooker and cook it again by adding milk into it.
- In another bowl melt the jaggery by adding water let it comes to one boil.
- Add melted jaggery into the boiling rice mixture and cook it for some time.
- In a meanwhile take a pan add ghee fry cashew nuts,raisins, almonds till lightly colored.
- Add the dry fruits, cardamom powder to rice jaggery mixture and switch off the flame.
How to make the tasty recipe description mentioned here,Sago rice jaggery payasam is a nice blend of sago (also known as sabudana, javarisi or tapioca pearl), rice cooked in milk and sweetened with a delicious golden velvety jaggery and sugar mix syrup; flavored with the freshness of cardamom powder and topped with nuts (almonds, cashew nuts, and raisins).