|Ridge Gourd Payasam / Beerakaya Payasam|
Sago / Sabudana / Tapioca - 2 tbsp
Chopped ridge gourd / beerakaya - 1 medium size
( remove skin and chop finely or grate)
Jaggery - 1/4 cup
( add more or less according to your taste)
Whole milk - 1 cup
Water - 1 & 1/2 cups
( add more if needed to cook sago)
Cardamom powder - 1/4 tsp
Cashew nuts and Raisins together - 2 tbsp
Ghee - 3 tsp
Dissolve jaggery with 1/2 cup of water ,filter to remove impurities.
Heat 2 tsp ghee and fry the nuts till golden brown and keep aside.
Heat 1 tsp ghee in a pan add the sago and roast till they change colour,add the chopped or grated ridge gourd and saute for a minute.Add water and cook till the sago is transparent.
Pour hot milk and cook in low flame till payasam is thick.
Switch off the stove and add the diluted jaggery and fried nuts.
Mix and enjoy hot or warm!
a) Always switch off the stove and then add jaggery otherwise there are chance to curdle.
b) Instead of frying you can soak sago in water for 30 minutes and then cook.
c) Sugar can be added instead of jaggery.
d) You can chop or grate the ridge gourd for this recipe.
e) Saffron can be added for extra flavour.
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