Sabudana Payasam/Sabakki Kadlebele Payasa/Saggubiyyam Payasam/Sabudana Kheer

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Sabudana Payasam/Sabakki Kadlebele Payasa

Ingredients:

Tapioca/ Sabudana/ Sabbakki medium size – 1 cup
Split bengal gram/ Chana dal/ Chickpea – 1/2 cup
Brown sugar/ Jaggery – as per taste
Green Cardamom – 2 crushed
Cashewnuts – 8 split to halves
Raisins - 12
Milk – 1.5 large glass
Dry or fresh coconut – 1.5 tbsp grated
Ghee/ clarified butter - 1tbsp
Water – as per required consistency







Instructions:

Wash the split bengal gram and soak it for 2 to 3 hours. Soak tapioca for 2 to 3 hours (until chana dal/bengal gram is soaked completely). Take a thick bottomed container, heat it and add 1 tsp ghee. Once the ghee melts, add cashewnuts and roast. While cashewnuts are slightly brown add the raisins and stir fry until cashewnuts are roasted well and raisins bloat up. Now, dish them out into a container.  Add the chana dal/ bengal gram to the container with sufficient water and let the dal get cooked. Once they are nearly 1/4 done, add the tapioca and cook them together until both tapioca and chana dal are fully cooked. During the process of cooking, keep stirring occassionally. Otherwise, the tapioca sits at the bottom and starts to burn. Tapioca is termed as fully cooked when they turn translucent. Alternatively, chana dal and tapioca can be cooked in a pressure cooker. I try to avoid cooking this way as the chana dal sometimes mashes up(get mushy). I prefer to have the feel of chana dal bit while savouring the dessert.

Now, add the required amount of brown sugar, grated coconut and stir well until sugar melts. Now, add milk, water (if required based on consistency), green cardamom powder and roasted nuts(cashews & raisins) and mix well until the milk boils and blends well. Once done add the ghee and stir. Dish out into the samll containers and savour it warm to taste better.

If you prefer to have it cold, leave the dish to cool down. Then, refrigerate it for an hour or two and relish the dessert for snacks/dinner as you wish :)

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