Saggubiyyam Senaga Pappu Payasam / Sago Chana Dal Kheer / Javvarisi Bengal Gram Payasam
Print ThisIngredients
- 1/2 cup Chana Dal/Senaga Pappu
- 1/2 cup Sago/Sabudana/Javvarisi/Saggubiyyam
- 11/2 cup grated Jaggery
- 5 cups Water
- 1 cup boiled nd cooled Milk
- 1 sp Elaichi Powder
- few Cashew Nuts
- few Raisins
- 2 sp Ghee
Instructions
Wash and soak chana dal and sago in a separate bowls for 30 mins.
In a wide thick bottom vessel and take 5 cups of water. Keep it on stove top and allow it to boil, when the water starts to boil add soaked chana dal and cook for 10 mins on medium flame. Then add soaked sabudana/sago and cook in low flame for 10-12 mins or until the sabudana seeds becomes transparent.
Now add jaggery and mix well, let it boil for a couple of mins on medium flame until the jaggery is dissolved completely.
Heat ghee in a small frying pan add cashew nuts, raisins and fry, once done add it to cooked sago chana dal kheer, add in elaichi powder and mix well, then turn off the flame and allow it to cool.
Once cooled add milk and mix everything well. Now fasting recipe tasty tasty saggubiyyam senaga payasam is ready to serve.Transfer into serving bowls and serve.
