PALM CANDY-SABUDHANA (SAGO) KHEER

Palm Candy, known as Panam kalkandu (பனங்கல்கண்டு) in Tamil, though unrefined, is purely natural,  so good for health unlike refined white sugar. It cleanses the system, has antioxidants, promotes muscles and has vital minerals. It is good for sore throat also.
Sago, called Javvarisi in Tamil and Sabudhana in Hindi and Tapioca pearls  in English, is a healthy protein source, contains calcium, iron and Vitamin K in plenty, it also keeps us energised throughout the day, that's why many have Sago as a fasting diet.
I thought, why not combine these two and make a dessert??? and this KHEER was born!! My grand children call this Pearl Kheer too!!

Ingredients

Milk - 10 cups

Sago - 1/2 cup, roasted in  1 tsp ghee

Panam kalkandu powder - 1/3 cup (If you are using just sugar, then add 1 cup)

White sugar - 2 tsps

Saffron few strands

Cardamom powder - 1/4 tsp

Recipe Cuisine: South Indian; Category: Desserts

Prep time: 5 mts; Cooking time: 30 mts

Yields 6 small cups

In 1 tsp ghee, roast the sago for 3 minutes

Add saffron too

Sago added to the boiling milk, which is condensing well. Cardamom powder too added.

Palm Candy/Panam kalkandu powder. This definitely has dust and impurities. Pour hot water over it, allow to stand for 10 minutes, dust will settle down at the bottom,palm candy also would have melted well, then,  strain it with a fine sieve. Then add to the kheer. Add 2 tsps sugar too. I bought palm candy, powdered. If you buy the chunky ones, have them powdered. 

                          The creamy textured, mildly sweetened,  healthy Kheer is here for you!!!

Notes

*Can be served as a warm Kheer during winter, or to soothe a sore throat.

*Can be served cold during summer.

Either way, tastes delicious!!

Categories: Desserts, Healthy Cooking, Indian sweets, Janmashtami neivedhyams, Navarathri Neivedhyams, Payasams/kheers