Sweet Potato Sago Payasam

Tuesday, February 15, 2011

This dessert, I thought, is innovative and good as a gluten free recipe. If one wants to make it casein free which means without milk, either rice milk, almond milk or more of coconut milk can be used. Sweet potato and sago, as you all know, is good for health. In India we make a variety of porridges(kheer or payasam) for any auspicious or happy occasion. The sweet potato makes the payasam thick, it lends consistency. This dish is especially nutritious as jaggery (unrefined whole cane sugar) is used instead of white sugar, and it is rich in iron. You can try it.

This recipe serves six to eight people.















































Ingredients Quantity
Mashed Sweet Potato ½ cup
Cooked Sago ¼ cup
Powdered Jaggery ¾ cup
Coconut Milk ½ cup
Crushed Cardamom 1 tsp
Saffron soaked in Milk 1 tbsp
Fried cashewnuts and Raisins 2 tbsps


Method

  1. Take a big pan and add the milk.Boil it till it thickens.

  2. Add the cooked sago and cook it.Then add the mashed sweet potato,coconut milk and mix well and boil it together.

  3. Cut off the heat and add the jaggery so that the milk does not curdle and melt it by stirring.

  4. Then slowly reheat the mixture and once it is boiled well, add the saffron and cardamom powder.

  5. Remove from heat and serve it hot or cold in a serving bowl garnished with fried cashew nuts and raisin on the top.

2 comments:

Soulberry at: February 15, 2011 at 10:10 AM said...

This is amazing! Payasam with sweet potato is new to me. Have to try it. Wonder which consistency is better - thickish or thin?

Ramani Ramaiah at: February 18, 2011 at 8:30 PM said...

Not very thick and definitely not thin consistency Take care Ramani

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