Sago Rice Payasam
Ingredients:
1 cup of Chowari (also known as Sabudana, Sabunari, or Sago)
1.5 cups of water (for soaking Chowari)
1 grated coconut (for coconut milk)
¼ cup of lukewarm water (for the first milk)
2 cups of lukewarm water (for the second milk)
5 jaggery pieces
½ cup of water (for jaggery syrup)
1 tsp of ghee
8 cardamom pods (powdered)
A pinch of salt
2 tbsp of cashew nuts
1 tbsp of raisins
1 spoon of ghee (for frying)
Preparation:
Rinse the chowari twice and soak it in 1.5 cups of water for half an hour .Extract coconut milk: For the first milk, mix ¼ cup of lukewarm water with the grated coconut, blend, and squeeze to get 1 cup of thick milk.For the second milk, mix 2 cups of lukewarm water, blend, and squeeze to get 2.5 cups.In a heavy-bottomed pan, add the drained chowari and 2.5 cups of the second coconut milk . Cook until the chowari becomes soft.Meanwhile, melt the jaggery with ½ cup of water to make jaggery syrup .Once the chowari is cooked, add the jaggery syrup and mix well .Add 1 tsp of ghee, powdered cardamom, and a pinch of salt .Turn off the flame and add the first coconut milk. Mix gently .In a separate pan, heat 1 spoon of ghee and fry the cashew nuts and raisins until golden .Add the fried nuts and raisins to the payasam .Serve the delicious Chowari Payasam
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