Of all the sweets, payasams are easy to make and healthy for children as we make them with milk. Easy to cook, easy to digest. Sabudana payasam just takes 15 min to make and at the same time good in summer as energetic and heat regulator.
In the previous post I described the regular sabudhana payasam. Now lets try the rayalasema style, which is quite different.
Ingredients:
- Sabudana 1 cup ( Sago/ saggubiyam )
- chenna dal 1/4 cup
- rice flour 2tsp
- jaggery 1 1/2 cup
- milk 1 cup
- ghee 1 tbsp
- dry fruits
- water 6 cups
Procedure:
- Soak sabudana and channa dal in 2 cups of water for 2-3 hrs.
- Take a deep frying pan with ghee and dry fruits. Fry on low heat till they turn into light golden colour. Remove them into a bowl.
- Now take 4 cups of water in a vessel and boil. When it is bubbling add sabudana+. Cover it with lid and cook on low flame in occasional stirring so that dana wont stick to the bottom of the vessel till 90% cooked. At this time most of the dhana looks transparent and only little white spot will be there. Turn off the stove and keep the lid.
-Take rice flour in a bowl and add water slowly by srirrirng to avoid lumps.
- In another bowl add powdered jaggery to 1 cup of water.
- After 5 min when dana whole turns into transparent turn on the flame and when hot, add rice flour liquid with continues stirring on low flame. When the rice flour lost its raw taste add jaggerry liquid. Add water till the payasam is free flowing. Cook on low flame for 5-10 min . Now increase the flame, when bubbling
add dry fruits along with ghee. Turn off the flame.
-You can serve it hot/cool as per your taste.
Tips:
-you can change the quantity of milk , water, ghee and jaggery as per your taste.
-It becomes thick when cools so be sure of its thickness while cooking.
-on the health point of view add less milk and more water.
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