"Sabudana Ani Kananga Godshe/ Tapioca Pearls and Sweet Potato Payasam" ... here is a simple sweet dish I often prepare as an offering of Naivedyam to God on auspicious days ... tastes lovely served warm ... Yummilicious ...
** This one is a rare combo of my own that I tried decade back just on a hunch, that surprisingly turned very tasty. It just about bounced up in my mind on a noon when I was clearing the kitchen. Try it, it's a lovely dessert sure to be loved by young, old and old alike especially by those who love sago.
** Sabudana; though a starchy ingredient is always pleasure to have in whichever way it is prepared, be it khichidi, vada, thalipeeth or payasam. In fact I have already posted sabudana churmundo/ ladoo earlier too. Sweet potato also contains starch but is very good for health and has lots of health benefits of its own.
** There are times when I neither want to eat sabudana khichidi or sweet potato bhaji, however being Ashadi Ekadash, a auspicious day when almost all Hindus observe by keeping a fast abstaining from consuming rice products and non.veg dishes I had to prepare something with them, my only choice.
** It had been a long time since I had prepared payasam, so just thought of combining them both and preparing a single payasam. I am so glad I gave it a try, as both my family and friends loved it, so go ahead and prepare the same and enjoy with your family its really simple to make at the same time a delicious one.
** Here is my own recipe for "Sabudana Ani Kananga Godshe/ Tapioca Pearls and Sweet Potato Payasam" .... my style ...
** Soak 1 cup of sabudana/ tapioca pearls in 2 cups of water for one hour or so. Now if the sabudana has swelled fully and soaked in all water add ½ cup of water or else just put it on heat and cook until the sabudana pearls look transparent.
** You need to keep stirring to avoid it being burnt at the bottom. Also once it comes to a boil lower the heat and cook till done. Once done it will thicken and increase in size and also get a mirror glaze. Remove and keep it aside ready.
** Meanwhile peel of the skin of 500-600 gms of sweet potato/ kananga/ ratalu and cut them into 1/ 2 inch sized cubes and rinse them well. Put them in a thick bottomed vessel and adding about 3- 4 cups of water and bring to a boil on medium heat. Then lower the heat and cook the sweet potato till 75% done.
** Now add 200-250 gms of grated or powdered jaggery/ goda/ bella/ gud and mix well. (Plus or minus depending upon how sweet you want the payasam to be). When the jaggery has melted well add cooked and kept sabudana, mix well and bring to a boil. Add water if necessary or you find the payasam too thick.
** When the sabudana and sweet potatoes comes to boil add in 200 ml of coconut milk/ narla rosu/ nariyal ka doodh and mix well. You can either use the readily available coconut milk or prepare the same fresh at home. I am sharing a link at the bottom of this recipe for reference of preparing coconut milk, just check it out.
** Bring all together to a boil, stirring well and then remove immediately from fire and keep it aside. Add ½ tsp of cardamom (ellaichi/ yellu) powder and mix well. Keep it aside covered and allow to rest for 30 minutes for the flavours to be infused well into the payasam. If too thick while serving add some hot water and mix well.
** In case you find the need to make it more sweeter while serving, don't worry just boil little bit water, add required amount of grated jaggery, cook until it melts and then add to the payasam and mix well and its ready. For easier method, use microwave for the same, it gives better and faster results (which is what I do).
** "Sabudana Ani Kananga Godshe/ Tapioca Pearls and Sweet Potato Payasam" is done and ready to be offered as a Naivedyam to God and there by served to family and friends. Tastes best served warm (not too hot) or cold in glasses as per your choice. While I liked it slightly warm, my family liked it cold, so its sort of an individual choice. Try it either way and yes, you can serve it as a dessert too.
** For prepration method of “Fresh Homemade Narlache Rosu/ Coconut Milk”, Please follow the link given below …
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