Skip to main content

Chowari/Sago Pearls Payasam- Easy Large Pearl Tapioca Pearls Pudding



Chowari/ Sago Pearls Payasam/ Pudding

Payasam is very important for Onam Sadhya. It is a delightful treat/ dessert served at the end of the Sadhya/ feast. Today's payasam/pudding is sugary, creamy rich, a dessert made with lots of milk. I think few could resist a warm bowl of payasam to end a  hearty meal. 

If you like pal payasam and semiya payasam, you will surely love this payasam too. The payasam has milk and chowari/sago pearls/ tapioca pearls. Have you tried making desserts with sago pearls? They are soft and delicate with a slightly chewy texture and helps thicken puddings. These beautiful white pearls are a must-have in my pantry. I use them for breakfast, snacks, salads, and desserts. The payasam is easy to make and truly delectable. It is perfect for any festive occasion.

 

Chowari payasam is gently laced with the flavor of ghee and cardamom. Cashew nuts and raisins and fried in ghee/ clarified butter and used as a garnish. The trick to make a perfect sago payasam is to boil milk and sugar till the milk is reduced, to a creamy consistency. 
 
Sago turns translucent when cooked and also helps to thicken up puddings. So it would be better to keep a thin consistency while cooking, as it will thicken as it cools down. It helps in giving the payasam a thick, creamy texture. It is a sure treat for all those with a sweet tooth. It has a richness and unique taste that is magical! Get your ingredients together and try this recipe, you will surely love it.
 
 



Chowari/Sago Pearls Payasam/ Pudding Recipe
Ingredients

Sago pearls- 1 cup
Whole milk- 6 cups
Condensed milk- 1 tin
Sugar-  2 tbs (adjust according to your taste)
Cashews and raisins- 1/4 cup
Cardamon powder-1/2 tsp
Ghee- 2 1/2 tsp

Soak sago pearls for 3 hours. If it is a small variety wash and cooks. In a heavy bottom, pan adds 6-8 cups of water, and bring to a boil. Add the sago pearls and allow it to boil for four to five minutes, drain and add a fresh batch of boiling water and continue cooking till it is clear and translucent.  Strain and run under cold running water.
Add the cooked sago pearls into a heavy bottom pan and add milk, and cook. Stir occasionally. When it starts to thicken, add condensed milk, cardamom, and sugar and mix. After two minutes, switch off the flame.
Heat two tsp of ghee in a pan and roast cashew nut till golden brown and raisins till they puff up. Stir this along with the ghee into the payasam.


You might also like,
 
Try this
Hope you will all enjoy!

Labels:

Comments

Post a Comment

Popular Posts

German Chocolate Cake

Delicious gooey chocolate cake filled with creamy  caramel flavored coconut pecan frosting will surely be something every chocolate cake lover would die for..and for a chocolate lover like me this was divine.When I first saw the German chocolate cake I was impressed by the beautiful stack of cakes with this gooey frosting and finally ended making one at home. I feel it is one of the most delicious chocolate cake.I have brought a little alterations but for the exact recipe check here .For the chocolate cake you can use either melted baking chocolate or a combination of baking chocolate and unsweetened cocoa powder. Ingredients for the filling Condensed milk- 8 ounce or 1/2 tin Butter - 3 tsp milk- 2 tsp vanilla essence- 1tsp Egg yolks 2 Chopped pecans- 3/4 cup Sweet Coconut - 3/4 cup Salt- a pinch Ingredients for cake 1)Flour- 2 cup Butter - 3/4 stick Cocoa- 1/2 cup Baking powder- 1 1/2tsp Baking soda- a pinch salt- a pinch 2)Semi sweet chocolate- 4 ounce Eg...
49 comments
Read more

Sadhya Inji Curry/Ginger Curry

Inji Curry/Ginger pickle Inji curry is a sweet and sour curry made with ginger. It is an old fashioned recipe still made and served in Kerala homes on all special occassions. It has a distinctive flavor and taste of its own. It is hard to describe the taste of ginger curry. You need to taste it by yourself. It has a taste that lingers in your memory. Imagine spicy and tangy curry with a touch of sweetness and loaded with the flavor of roasted ginger. This dish is irresistibly appetizing. Inji curry is an important thodu curry in Kerala sadhya. Sadhya is the vegetarian feast made during festivals or on special occasions like weddings. This is favored by every Malayali and there is nothing that can substitute this exotic dish in taste and goodness. Inji curry is also the first dish served  which is followed by nearly a dozen more dishes and pickles. Inji curry is a traditional recipe and is refereed to in fables and folklore's of Kerala. There are stories a...
54 comments
Read more

Aval Payasam and Happy Vishu

Aval Payasam Happy Vishu! Wishing all my friends and readers a very happy and prosperous Vishu! Today's recipe is an irresistible payasam.. sweet and delicious. It is made with aval/poha/beaten rice and milk and sugar.You can use  jaggery instead of sugar. Aval pal payasam and it is quick recipe which can be made in a jiffy. Try to use the thick variety of white aval/poha. There is also the red rice aval. Red rice will impart a rose hue to your payasam.  This recipe will serve 4-5 people. Ingredients Aval/poha/beaten rice- 1 1/2 cup Milk- 3 1/2 cups Condensed milk- 1 cup Sugar- 3 tbs (adjust according to sweetness) Crushed cardamon- 5-6 Raisins and cashew nuts- a few Ghee- 2 tbs In a sauce pan bring milk to a boil. Heat 2 tbs of ghee in a heavy pot vessel and add cashew nut and fry for a minute followed by raisins.Saute till they change color drain and set aside. Now to the same pan add aval and fry in medium flame till it slightly changes color...
47 comments
Read more