Paiyasor

I love this sweet delicious dish so much.

It is always served after a meal, but me I can eat this any time and anywhere I don’t even need poppadums I could just eat it with a spoon and I would be happy.

 

img_5485

Ingredients:

  • ¾ x cup sago, that is soaked in cold water until it swells to double its size.
  • ½ x tin condense milk.
  • 1 x cup milk.
  • ½ x cup sugar – if you find that the condense milk is enough to make this dish sweet enough for you , you can leave out the sugar.
  • Chopped almonds.
  • 1 x tsp elachi powder.
  • ½ x tsp cinnamon powder.
  • 1 x tbsp. margarine.
  • About a hand full of vermicelli, broken into pieces.

Method:

  • Melt the margarine in a pot.
  • Add the cinnamon and elatchi powder and mix.
  • Add the vermicelli and fry till the vermicelli turns golden brown.
  • Remove from heat and set aside.
  • Drain the sago.
  • Put the sago in a pot and cover it with tap water. Bring it to a boil on a medium heat and allow to cook till the sago becomes transparent. Add a little water at a time so that the sago does not stick to the bottom of the pot.
  • Add the milk, almonds, sugar, condense milk and mix well.
  • If the mixture becomes too thick add a little boiling water.
  • Allow the mixture to have a good boil for about 5 minutes and then add your vermicelli mixture.
  • Stir and remove from the heat.
  • Serve with poppadums.