Yum! Yum! Yum!

Happy (Dussehra ) Vijaya Dasami to you! To be Frank, I am not good at making Traditional or Festive Sweets! My MIL makes very good paayasam and it's always cherished by our family. These days I have started learning some of the festive recipes and today I made this Saggubiyyam Paayasam for Dussehra which is very easy to make with less ingredients. If you are a starter in making festive sweets like me, this is the recipe for a good start! I have adapted this recipe from Rak's Kitchen and varied some measurements to suit the sweet tooth in my family. Here is my version of the recipe, Njoy!

Saggubiyyam Paayasam with Jaggery

Ingredients:
Adapted from: Rak's Kitchen

SagguBiyyam - 1 cup ( Medium size)
Jaggery - 1 cup
Water - 3 cups
Condensed Milk - 1/2  cup ( or Milk - 1 Cup)
salt - a pinch
Cardamom - 1
Cashew Nuts - 10
Ghee - 1 tsp



Preparatory Steps:

• Soak Saggubiyyam (Sago) for at least 2 to 3 hours. ( I have soaked them for 6 hours)
• Roast Cashew nuts in 1 tsp ghee until they turn golden color and keep them aside.
• If you are making the Condensed Milk at home, then Boil 1 cup milk until it reduced to half and you will get thick consistency. and let it cool down.

Method:

1. Boil 3 cups of water in a heavy bottom vessel ( or non stick stock pot). add soaked saggubiyyam to the boiling water and let it boil for 4 min. ( you will notice saggubiyyam becomes transparent and gets separated form each other).
2. Add 1 cup grated jaggery to the non-stick pot and mix it well with Saggubiyyam. Keep on stirring until the Jaggery melts into water completely. Add a pinch of salt and crushed cardamom powder.
3. Let it boil for the final time and switch off the stove. Keep the Pot aside and let it cool down completely.
4. Add condensed milk (ready made or home made) to the pot and mix it well. Now top with Roasted Cashew nuts and transfer to bowls and serve warm.

Notes:

• This stores in the refrigerator and stays fresh for up to 1-2 days.
•  I have used medium size saggu biyyam, hence i needed 3 cup of water. If you are using small or silk variety of saggubiyyam you may need less water ( 2 cups of water)
• Don't add milk when the saggubiyyam is hot, as the milk gets curdled. Make sure both are completely cooled down before mixing them together. 
• This is little lighter version compare to original paayasam (in consistency and taste)

Aha, look at those beautiful tapioca pearls inside...!

Once again Happy Dasara to you and hope this festival bring your families together and multiplies the Happiness.

will catch you next time,
until then take care
-Mythreyi