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Sunday, 6 December 2015

Sago Payasam (Kheer)

Sago Payasam is one of the ancient south Indian Kheer variety. I wanted to try a modified version of my favorite with a sugar free instead of sugar.

This is what I tried (I went back to my trusted recipe book for a starting point):

Sago - 2 to 3 tbl spoons
Sugar Free Natura - 6 tbl spoons
Milk - small cup
Cardamom - 2
Cashewnut - 4 to 8
Raisins - 8
Kesari powder - pinch (optional)

In 2 tbl spoons of Ghee, fry the sago to a reddish brown. Add about 100 ml of water and stir at once to prevent lumping. When Sago is cooked well, add Sugarfree natura. Mix well and let sugarfree dissolve. Remove from fire, add powdered cardomam and kesari powder. Saffrons can be added as flavouring to milk and mix well with Payasam. Fry the cashewnuts and raisins in a tablespoon of ghee and add. If available, milk can be used in place of water for boiling sago.

There you go. I couldn't believe that the Kheer will be so tasty.

Note: This post is written for Sugar Free Dessert Challenge.


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