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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.


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