Easy Payasam (Sago & Mung Bean South Indian Desert Fiji Indian Style):
Ingredients:
• 1 cup yellow split mung beans
• 6 Cups Hot Water
• 1 Can Coconut Milk ( Or Carnation Milk)
• 1/4 Cup Sago
• 1/2 Cup Water ( for soaking the sago)
• 1/4 cup sugar (according to taste)
• 1 Can Sweetened Condensed Milk
• 1/2 cup sultanas ( wash and rinse well)
• 1 Tsp Ginger Powder
• 1/2 Tsp Nutmeg Powder
• 6 Cardamom Pods Crushed
• 1 Tsp Vanilla Extract
• 10 Almonds (Roughly Chopped)
Method:
1) Take your 1/2 cup of water, add it to the sago, give it a quick mix and put it aside.
2) To roast the mung beans, take a pan, put it on low heat, add mung beans and dry roast it for 7 minutes or until you get a light pinky brown colour and an aroma is released stirring the mung beans continuously.
3) After 7 minutes, turn the heat off , rinse and drain the lentils well , put the pan back on the stove with the lentils on medium heat, add hot water, give it a mix and bring it to a boil.
4) When it starts to boil, put a lid on, leaving a small gap for the steam to escape and cook it for 15 minutes or until the lentils are tender ,stirring it regularly.
5) After 15 minutes check to see if the lentils are tender, if it is not soft then cook it for a further 5 - 10 minutes . Now add sago, give it a mix and cook it for 10 - 12 minutes or until the sago is clear, stirring it continuously. ( Do not stop stirring once you have added the sago or it will get stuck to the bottom of the pan and start burning)
6) After 12 minutes, add coconut milk, condense milk and sugar and give it a good mix and cook it for 5 minutes.
7) After 5 minutes, add almonds and cardamom and give it a mix. Now add sultanas and vanilla extract, mix it well and let it cook while we get the spices ready
8) Take a small dish, add ginger powder and nutmeg powder. Now take two spoons full of the payasam, add it to the spices and mix it well . Pour it back into the payasam , mix it well to combine and cook it for 1 minute. (By mixing it this way, the powder will not float on top of the payasam)
9) After 1 minute, taste your sugar, turn the heat off and the payasam is ready to serve.
10) Enjoy it hot or cold.
Tips:
• Left over payasam can be stored in a sealed container and enjoy up to a week.
• If payasam becomes too thick, you can always add extra milk.
Variation:
• You can always replace coconut milk with carnation milk or you can use both together for a richer flavour.
