A simple Payasam made with Sabudana (Sago/ Tapioca pearls), Jaggery and coconut milk. This dish is of Tamilnadu cuisine style.
Clean sago pearls by washing a couple of times. Soak this in adequate water for 4 hours.
In a pan, heat ghee, fry the coconut bits and cashew nuts, set this aside.
Melt jaggery with little water and drain it using a seive to remove impurities.
Cook Sago in water by boiling in medium heat, till the sago pearls are transparent.
Add the jaggery syrup and the crushed/ powders cardamom. Simmer for a few minutes.
When the mix thickens, gradually stir in the coconut cream. Keep gently stirring and remove from flame after a few minutes.
If using canned coconut cream, slightly dilute it before adding. Sago Kheer tends to thicken when left for sometime.
Garnish with fried coconut bits and nuts (you can add raisins too, here I haven't used it).
This Kheer can be served warm or cold