Sago - Banana Kheer/Payasam



 

Ingredients 

 

1/4 cup Sabudana/Sago/Tapioca pearls

4 and1/2 cup water

1 cup Milk

1/4 cup sugar (or less)

1 tablespoon ghee

2 no cardamom pods

2 tbsp condensed milk(or according to the sugar level)

vanilla essence

 

Soak the sabudana for 20 minutes with 1 cup water, wash well and remove all the starchy particles. Then cook the sabudana for another 20 minutes with 1 ½ cup of water until it becomes transparent. Wash once again with water and drain it in a colander.

To this add milk, cooked sabudana , sugar , condensed milk and cook for another 10 minutes.

Cut a banana (shouldn't be very ripe..lest it gets mushy) into small chunks, slightly fry in ghee and add it to the sago - milk mix. Add crushed cardamom and a few drops of vanilla essence, mix. Swith of the stove when it becomes thick and reaches the right consistency.

Want to know more about Sago/Sabudana/Tapioca Pearls?

well..firstly,dont go by the name, They have nothing to do with tapioca.

Sago is a starch extracted from the pith of sago palm stems.  while Tapioca is a starch extracted from the root of plant species Manihot esculenta.

Whilst Sago is from the pith, or middle part, of the trunk of a Sago Palm (Metroxylon sagu), Tapioca comes from Cassava or Manioc (botanically Manihot esculenta), a popular tropical crop.

Sharing few shared imges of the sago palm. ..Images courtesy - www.ARKive.org

Sago Palm Plantation

 

 

as terrace plant

 

the leaves look great, after the rains..

 

 

Sago Palm leaves uncurling..

 

gorgeous !

 

 

Palm Inflorescence

 

 

Infertile sago palm seeds

 



 



alright !..back the Kheer, you dont want it to turn cold and thick.



coz, its best when served hot.

Recipe adapted from here . Zesty South Indian Kitchen by Swathi dearest .