Sabakki Payasa – Navaratri Special Recipe Day 4
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There is no end to the preparation of sweets during this festive season.
Milk or coconut milk sweetened with sugar or jaggery is the main theme of preparing payasa. These South Indian dessert recipes are great to serve along with lunch during special occasions.
Heat the milk in a heavy thick bottomed no-stick pan. When it boils, simmer the flame and continue boiling while continuously stirring the milk.
Add sabudana/sabbakki to the boiling milk and stir continuously.
Once sabudana is cooked completely, add sugar, cardamom powder, saffron strands and mix well.
There is no end to the preparation of sweets during this festive season.
Milk or coconut milk sweetened with sugar or jaggery is the main theme of preparing payasa. These South Indian dessert recipes are great to serve along with lunch during special occasions.
You will need
- Half litre milk
- Sugar according to taste
- One cup sabudana
- Powdered elaichi
- Saffron strands a generous pinch
Heat the milk in a heavy thick bottomed no-stick pan. When it boils, simmer the flame and continue boiling while continuously stirring the milk.
Add sabudana/sabbakki to the boiling milk and stir continuously.
Carry on with low flame boiling of milk until sabudana
turns transparent and soft.
The milk will get thicken. If you need more milk, add
accordingly and adjust the consistency.
Scrap the thick milk from the edges of the pan and add it
back to the boiling milk.
Once sabudana is cooked completely, add sugar, cardamom powder, saffron strands and mix well.
Allow it to cool and serve accordingly - hot or chilled, as
per personal preference.
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