DIY: Carrot Sago Payasam

A sweet Indian dessert

Raw Materials:

> 2 large carrots, peeled
> ½ cup sago seeds
> 1 cup semiya (vermicelli)
> ½ coconut, grated
> 1 cup water (to make coconut milk)
> 500ml milk

> A pinch of cardamom
> ¼ cup sugar
> 10 cashew nuts
> 10 raisins
> 10 almonds
> 4 tbsp pure ghee

How to do it:
> Soak sago seeds in water for 15 to 30 minutes. Drain and then cook in water for 20 minutes. Once done, drain into a sieve and run cold water through it to avoid sticking. Reserve.
> Blend grated coconut with water. Sieve. Reserve the coconut milk.
> Cook carrots with 500ml water in a pressure cooker. Allow it to cool. Blend into a smooth paste.
> Heat 2 tbsp ghee in a saucepan. On a low flame, roast the semiya. This will take about five minutes. Add milk and sugar to it and cook.
> Pour the carrot blend into the pan and let the mixture come to a boil.
> Add sago and cardamom and give it nice stir, until well combined.
> Add coconut milk, simmer for five minutes.
> Heat the remaining ghee in a small pan - roast the nuts, raisins, and almonds. Add to the payasam.
> Serve hot or cold.

Rafeeda AR blogs at thebigsweettooth.com

• Food and Dining