Saturday, January 12, 2019

Sago & Moongdal Kheer with Palm Jaggery/Sabudana Moongdal & Palm Jaggery Kheer

I have never cooked sago aka tapioca pearls with a dal. When i picked Sweet of similar kind as theme for this week's blogging marathon, i seriously want to give a try to a sweet dish with sago and dal. Hence i opted for Kheer, after two delicious and whole grain based Indian style kheer, my today's post is an another interesting kheer. Am trying to add less refined ingredients like maida, white sugar in my cooking nowadays. Obviously this kheer is prepared completely with palm jaggery syrup. Hence this kheer looks bit dull in colour. Also the palm jaggery i used in this dish was very much dull in colour which i grabbed during my India trip.

Sago, Dal Payasam with Palm Jaggery, Javarisi Pasiparuppu Payasam
I got super fresh palm jaggery from a local vendor who sells his own products directly to his customers, obviously i got few boxes which he carefully packed with palm leaves to preserve their flavor and their shelf -life. The palm jaggery works awesome in kheer, but dont add jaggery syrup directly to the kheer while boiling. This may curdles the kheer. Once the kheer gets ready, put off the stove, remove the kheer from the stove and add the jaggery syrup to avoid curdling. I have already heard that many gets scared to prepare kheers with jaggery coz of this curdling issues. But trust me, take care not to add the jaggery syrup while boiling. This works awesome and i have been following this simple step since a long.

Sago & Moongdal Kheer with Palm Jaggery

1/2cup Sago/Sabudana/Tapioca pearls
1/4cup Yellow Moongdal (cooked)
2cups Milk
1/2cup Palm Jaggery (grated)
1/2tsp Cardamom powder
1tbsp Ghee
Few Cashewnuts

Cook the sago in enough water until they turns transparent.

Add the cooked dal to the cooked sago, and cook for a while.

Now add the milk, cardamom powder to the cooking sago-dal and let them cook for a while.

Sabudana Dal Kheer, Sago Moongdal Pudding

Meanwhile, make a thick jaggery syrup with the palm jaggery.

Fry the cashews in ghee until they turns golden brown, keep aside.

Once the kheer turns bit thick, put off the stove, add the cardamom powder.

Remove the kheer from the stove and add the palm jaggery syrup slowly to the kheer.

Finally add the fried cashew nuts, give a stir.

Enjoy warm.

Sabudana Moongdal Palm Jaggery Kheer



MySpicyKitchen said... Reply To This Comment

Even I ne we tried sago Moong dal combination. Looks good and a nice choice. Looks creamy and festive as well.

rajani said... Reply To This Comment

Moongdal payasam with jaggery is one of my Dad’s favorite sweets. Addition of sago will add a nice texture to it.

Kalyani said... Reply To This Comment

yes jaggery syurp with milk can be quite tricky, but uou have made it well. addition of sabudana is welcome :)

vaishali sabnani said... Reply To This Comment

This is a classic combo for a kheer , but I have never made it , I am sure it’s nutritious as well as delicious .

cookingwithsapana said... Reply To This Comment

I love the intense flavor jaggery gives to payasams. This one looks absolutely divine with sago and moong dal.

Harini R said... Reply To This Comment

My kids love sago payasam and I love moong dal payasam. I need to try this combination to see if all of us will love it. Wonderful addition of jaggery.

sushma said... Reply To This Comment

I love sago payasam. Haven’t added moong dal anytime. Will try ur version soon. Good addition of jaggery instead of sugar

jayashree said... Reply To This Comment

This is interesting combination, never tried both together. It looks divine.

CookwithRenu said... Reply To This Comment

I have not tried this combination but it looks interesting and specially with all the healthy ingredients you have used. Looks scrumptious.

Gayathri Kumar said... Reply To This Comment

I have used sago only with vermicelli. This version of kheer with moong dal is so good. With palm jaggery it must be very flavourful.

Suma Gandlur said... Reply To This Comment

Lovely kheer. The palm jaggery must have added an intense and inviting flavor to the kheer.

Sandhya Ramakrishnan said... Reply To This Comment

Wonderful that you got some really good palm jaggery. I do it the other way. I cook it in jaggery syrup and then turn off the flame and add boiled and cooled milk. I love sago kheer and lately I have started using coconut milk instead of regular milk to be safe.