DESSERTSFOR THE SWEET TOOTHHOW TO...INDIAN RECIPESNAIVEDYAM/PRASADHAMPANEERPAYASAM / PRADHAMAN / KHEERSADHYA
APPLE SAGO PAYASAM/KHEER
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| APPLE SAGO PAYASAM/KHEER |
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എല്ലാവർക്കും എന്റെ ഹൃദയം നിറഞ്ഞ ഓണാശംസകൾ !!!
Apple & Sago Kheer or simply Apple Sago Payasam - though not a contemporary Payasam which falls under traditional Payasams or Pradhamans, is an absolute treat if you love a fruity flavour in your Payasams/Kheers. The idea of Apple Payasam popped into my mind when I had few untouched Apples lying in my refrigerator. Thinking of what to do with them, I came up with ideas like Apple Halwa, then as usual Apple Pickle, then thought why not give a try and convert it into a Payasam.
This recipe is a simple twist given to Thai Mango Sago Dessert, but clearly with an Indian touch. Used Cow Milk instead of Coconut Milk and added Cardamom Powder to the Payasam. No Payasam/Pradhaman/Kheer is complete without the addition of Cardamom Powder according to me. Also I have garnished this Apple Sago Payasam with Ghee roasted slivered Cashew Nuts and Almonds. The texture of grated Apples in the Payasam was amazing with a melt in the mouth texture. And Apples give a natural Sweetness to the Payasam with a mild note of Sourness. But it totally depends upon the type of Apples used in the recipe. I have used locally available Fuji Apples in this recipe.
Addition of Sago/Tapioca Pearls came into my mind thinking that just the Apples may not give a wholesome texture in the Payasam. And I thought Apples may have a melt in mouth texture, which may leave the Payasam with nothing to chew upon. Though Apples did total justice to the Payasam giving a wonderful texture and natural sweetness. This Payasam/Kheer can be made with just the Apples too.
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Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM
Preparation Time - 5 - 10 Minutes
Cooking Time - 20 - 30 Minutes
APPLE SAGO PAYASAM/KHEER
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| APPLE SAGO PAYASAM/KHEER |
INGREDIENTS:
To Cook Tapioca Pearls/Sago/Javvarisi :
Tapioca Pearls/Sago/Javvarisi - 1/3 CupGhee - 1 Tbspn
Water - 1 Cup
Salt - a Pinch
For Apple Sago Payasam/Kheer:
Apple - 1 No.Ghee - 1 Tbspn
Milk - 3 Cups
Milkmaid/Condensed Milk - 1/2 Cup
Sugar - 1 Tbspn
Cardamoms - 3-4 Pods
For Garnishing:
Ghee - 1 Tbspn
Cashew Nuts -10-12 Nos.
Almonds - 10-12 Nos.
SHOP RELATED PRODUCTS:
Cashew Nuts -10-12 Nos.
Almonds - 10-12 Nos.
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| APPLE SAGO PAYASAM/KHEER |
METHOD:
To Cook Sago/Tapioca Pearls:
- Heat 1 Tbspn of Ghee in a Pressure Cooker/non-stick/heavy-bottomed pan.
- Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame until it Pops. (stirring and toasting it consistently).
- Add 1 Cup of Water along with a pinch of Salt and pressure cook the Roasted Tapioca Pearls/Sago/Javvarisi.
- Pressure cook for 2 Whistles on a high flame, reduce the flame and cook for another 3-4 whistle.
- Switch off the flame and allow the pressure to release.
For Apple Sago Payasam/Kheer:
- Heat 1 Tbspn of Ghee in a pan and roast the slivered Cashew Nuts & Almonds on a low flame until it turns into a light golden brown in colour.
- Remove it with slotted spoons and keep it aside.
- In a separate Pan Boil the Milk, stirring it continuously.
- Meanwhile Wash, Peel, Core & Grate the Apple.
- Fry the grated Apple in the remaining Ghee on a low flame until it turns translucent.
- Pour in the Milk to the above. Let the temperature of both the sauteed Apples and Milk be the same.
- Otherwise, it may curdle the Milk.
- Cook this on a low flame stirring it continuously for few minutes.
- Now add cooked Tapioca Pearls/Sago & give a quick stir.
- Pour in the Condensed Milk and mix well.
- Let it cook on a low flame for a few minutes, make sure to stir the Payasam frequently.
- Grind the Cardamom Pods along with Sugar into a fine powder and add it to the Apple Sago Payasam/Kheer.
- Allow it to boil on a very low flame for about 5-10 minutes, stirring frequently.
- Switch off the flame once it reaches the desired consistency.
- Garnish it with ghee roasted Cashew Nuts and Almonds or any other dry fruits & nuts of your choice.
- Serve Apple Sago Payasam/Kheer hot or cold.
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NOTES:
- Care should be taken not to burn or brown the Tapioca Pearls/Sago/Javvarisi.
- Stir continuously while roasting the Tapioca Pearls/Sago/Javvarisi until it pops.
- Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame.
- Use the grated Apples immediately. Otherwise, they may tend to get oxidized, which can alter the colour of the Payasam.
- Saute the grated Apples on a very low flame until it turns translucent. Care should be taken not to burn the grated apples.
- Make sure that the Sauteed Apples and the Milk are at the same temperature while mixing them up together.
- Otherwise, it can curdle the Milk.
- Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
- Stir the Apple Sago Payasam frequently while cooking. Otherwise, they tend to get scorched/burnt at the bottom.
- Can garnish the Apple Sago Payasam with your choice of Nuts and Dry Fruits.
- Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
- Apple Sago Payasam/Kheer tends to become thicker once cooled down, pour some milk and adjust accordingly.
- Can refrigerate the Payasam and serve it chilled too.
SHOP RELATED PRODUCTS:
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