Palm Fruit (Nungu) Sago Payasam (Serving size 8 cups)
Ingredients
• 100gm Nungu - Palm Fruit - you can buy these in cans as well!
• 50 gm sago – soaked in water
• 25 gm Vermicelli
• 500 ml milk
• 2 cups water
• 3 crushed green cardamom
• 25 gm cashews
• 10 gm almonds
• 2 tsp ghee
• Sugar free : Equal Sweet or Splenda, some kind of aspartame – as required
• Saffron, a little
• Salt, a pinch
Directions
1. Heat ghee in a pan and fry vermicelli, cardamom, crushed cashews, almond pieces and keep it aside.
2. Boil milk in the pan and add water, sago, vermicelli and cook well.
3. When sago and vermicelli is cooked, add a little saffron.
4. Add crushed nungu.
5. Turn off the flame and mix the sweetener as required.
6. Refrigerate for 20 mins and serve chilled.
1. Heat ghee in a pan and fry vermicelli, cardamom, crushed cashews, almond pieces and keep it aside.
2. Boil milk in the pan and add water, sago, vermicelli and cook well.
3. When sago and vermicelli is cooked, add a little saffron.
4. Add crushed nungu.
5. Turn off the flame and mix the sweetener as required.
6. Refrigerate for 20 mins and serve chilled.
Haiyoooo... that too for these katthiri veyil kaalam.. <3
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