After a gap of almost a year … I’m back at my little space… I can’t describe how much I missed being here. But sometimes life gets into a situation where how much ever time we get…it’s never enough. That’s the reason why I haven’t been around for such a voluminous time.
Anyways today I had to be here. It’s my blog anniversary and my Hubby Dear’s Birthday. Even though there are 2 celebrations, I’m up with a very simple and easy kheer/payasam. Kappa Payasam/Tapioca Kheer is a very simple preparation, yet very delicious in taste. So without further ado, let’s quickly move on to the recipe.
Kappa / Tapioca – 1 cup, grated
Milk – 5 cups
Sugar – 1 ¼ cups
Condensed milk – 200ml/half tin
Sago – ¼ – ½ cup (according to your preference)
Water – 2 cups + 1 ½ cups
Salt – a pinch
Ghee – 3 tablespoon
Cashews – 10 – 15, chopped
Raisins – 1 teaspoon
Combine milk, 2 cups of water and sugar in a large pot and heat it till boiling point.
At the same time wash sago and cook it in 1 ½ cups of water in a saucepan.
Add a pinch of salt to the milk mixture.
Make sure that you stir both the mixtures continuously.
When the milk reaches its boiling point, add kappa/tapioca and mix well. It takes only 5-10minutes to get cooked.
Add in the sago. I simply love the bite of sago. I usually add it in every payasam I make. That doesn’t mean I make payasam all the time.
Now add the condensed milk and mix thoroughly.
Final procedure… heat ghee and fry cashews and raisins. Don’t burn it. Add it in the payasam and it’s ready to be served.