Sago Payasam is a popular pudding-like traditional dessert among South Indians. It is usually made with boiled sago as the main ingredient. Milk, dried fruits, nuts and vermicelli are added to enhance the taste. Some lentils may be added when payasam is prepared during festive occasions, but the dish tastes great even without lentils. Sago payasam tastes great when it is served after a banana leaf meal. This is a dairy-free version of the traditional dish. Happy Cooking!
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Ingredients
200g sago pearls
50g raisins
3 cardamoms, crushed
50g cashew nuts
50g vermicelli
100g brown sugar
1 cup thick coconut milk
1/2-3/4 cup coconut evaporated milk
2 tbsp coconut oil or any oil
1/4 tsp salt
Few drops saffron/yellow food colouring
2 pandan leaves
Bahan-Bahan
200g biji sagu
50g kismis
50g buah gajus
3 biji buah pelaga, dibelah
50g vermicelli
100g gula perang
1 cwn santan pekat
1/2-3/4 cwn susu sejat kelapa
2 sudu besar minyak kelapa/minyak masak lain
1/4 sudu teh garam
Pewarna makanan saffron/kuning
2 helai daun pandan
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