Sago Payasam, a creamy and comforting South Indian dessert, is a simple yet delicious preparation made with sago (sabudana), jaggery and coconut milk. Flavoured with cardamom and enriched with roasted cashews and almonds, this payasam brings together the natural sweetness of jaggery and the rich taste of coconut milk.
To prepare it, jaggery is first melted in water, strained and kept aside. The sago is then washed and cooked in water until it becomes soft and translucent. The melted jaggery is added and cooked together until the mixture thickens slightly and takes on a rich colour.
Coconut milk is then stirred into the mixture and gently heated, taking care not to let it curdle. Roasted cashews, almonds and a touch of cardamom powder are added for flavour and texture. The payasam can be served warm or allowed to cool before serving.
This Sago Payasam recipe by Dr. Geeta Madhavan, featured in Kerala in Mumbai, is a wonderful choice for festive occasions and family gatherings, offering a delicious taste of traditional Kerala cuisine.