Paal vazhaka (sago/sabudana dessert or payasam)-Classic Calicut (Kozhikode, Kerala) Dessert at Ramad

Ingredients

Sago-3/4 cup

Thick coconut milk-4cups

Thin coconut milk/regular milk- 3cups

Banana(Nenthrapazham/Ripe Plantain)-2nos

Sugar-as needed

Cardamom powder-1/4 teaspoon

Cashew nuts- few

Raisin-few

Ghee-1 teaspoon

Method: Boil thin coconut milk in a sauce pan. Add sago (sabudana) and cook in a low flame until it become soft (stir well). Cut the banana in small square pieces. Add banana pieces into the cooked sago. When the banana is cooked up to ¾, add thick coconut milk and sugar and mix well. Add one pinch salt. And cook in a low flame, stirring continuously. When it starts boiling, add cardamom powder and stir well. Switch off the stove. Heat ghee in a pan and fry cashew and raisins. Add the fried cashew and raisins to pal vazhakka. Serve and enjoy!

Happy Cooking!

For more recipes, check my Facebook page:

https://www.facebook.com/luvlittlehearts/

#sago #sabudana #Calicut #Ramadan #payasam #banana #coconutmilk