Saggubiyyam Senagapappu Payasam ~ Sago Chana Dhal Kheer

Saggubiyyam Senagapappu Payasam ~ Sago Chana Dhal Kheer

  Saggubiyyam ( Sago) Payasam Widely used at Southindian payasam. Saggubiyyam(sago) is used in soups(java) and payasam dishes.

Ingredients:

Sago: 1 cup

Senagapappu(chana dhal): 1/2cup

Bellam (jaggery grated): 1 cup

Milk: 2cups

Water: 2 cups

Cardamom powder: ½ tsp

Cashews: 6-8

Chopped Badam: 3

A few Raisins

Ghee: 1tsp

Method:

• Wash and Soak 2 hrs sago and chana dhal.

• Take ghee 1 tsp in a pan and fry dry fry cashews and raisins.

• Take a heavy bottom vessel, add water with jaggery and let it cook for 5 mins.

• Add sago and chana dhal and let it in simmer and stirring once in a while for 10mins till sago looks soft.
• Add milk and let it in simmer for 10 mins and stir once.
• Add cardamom powder and fried cashews, raisins and chopped badam.

• Stir it and let it cool. We can serve it hot or cool.