Thursday, 16 July 2009

Pearl/ Sago Vanilla payasam




 


Food Fact: Tapioca is a starch extracted from the root of the cassava plant. It is known by many names most commonly cassava, sagudana meaning sagu drops, with local variation of sabudana and kappa. Tapioca is gluten free, and nearly protein free. The commercial form of tapioca most familiar to many people is pearl tapioca.


Recipe for Sago Vanilla Payasam

Ingredients:

Tapioca pearls – ½ cup
Sugar – ½ cup
Cardamom – 6 pods
Vanilla pods-2
Oil – 2 tablespoons
Almonds – 10, chopped
Raisins – 25nos
Milk – 3 cup
Water 3 cups
Method:
  1. Heat a pan, pour in the oil and fry the chopped almonds till brown. Fry the raisins till they appear bloated. Keep aside. Soak the sago in water for 15minutes then drain and keep aside.
  2. Bring 5 cupfuls of water to the boil. Put in the soaked sago, stirring the water while doing so to prevent lumps forming. When the sago begins to appear transparent/ clear, add the sugar. Stir constantly till the sugar dissolves.
  3. In a milk pan bring milk to a boil and steep in 2 slit vanilla pods. Once the vanilla has infused into the milk add it to the sago, stirring all the time. Add the nuts and raisins bring the mixture to one boil then turn off the heat. Serve chilled.

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