Vietnam Payasam | Green-Gram Sago Jaggery Kheer | பாசிப்பருப்பு ஜவ்வரிசி வெல்லம் பாயசம் | Pasi Paruppu Javarisi Vellam Payasam

Ingredients :

Green Gram / Pasi Paruppu - 1/2 cup (skinless, split) Sago / Javarisi - 1/4 cup (soaked 1/2 an hour) Jaggery / Vellam - 1 and 1/2 cup Basmathi Rice - 1 tbsp (coarsely ground) Coconut Milk - 3 cup Cashew-nut - 10 no Raisins - 20 no Cardamom Powder - 1/2 tsp Ghee - 1 tbsp Water - 4 cup.

Method :

Steps To Make Vietnam Payasam : In a pressure cooker pan (use 5.5 liter pressure cooker pan), dry roast green gram until aroma arise and slightly colour changed. Add sago and water, bring to boil and pressure cook for 1 whistle.

Mean time, dissolve jaggery in 1/2 cup of boiling water and keep aside. Also ghee roast cashew-nut and raisins, keep aside.

When all the steam has escaped, open pressure cooker, add basmathi rice (coarsely ground) and cook for 5min, stirring frequently. Add filtered jaggery syrup, mix well and bring to boil. Add coconut milk, mix well and remove from flame. Finally add cardamom powder, mix well and ready to serve.

Serving Suggestion : Serve with Crispy Murukku.