I absolutely love Saggubiyyam | Sabudana | Javvarisi (Sago), and being in Maharashtra, I can find it in a myriad forms around me. As Sabudana Khichadi,Sabudana Vada, Sabudana Kurdai, Sabudana Papad, Sabudana Mixture, Sabudana Thalipeeth… One of my absolutely favourite Sabudana-based dishes is Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam.
Unlike the traditional Pal Payasam that needs to be cooked for a while to get a creamy texture, Saggubiyyam Paramannam derives its creaminess from the starch in the sago. As a result, you have a rich Sabudana Kheer with minimal cooking. I also cut down cooking time by pre-soaking the Sabudana.
How to Make Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam
This is the recipe for a creamy Saggubiyyam Paramannam (called Sabudana Kheer in Maharashtra and Javvarisi Payasam in Tamil Nadu). Made with sago, milk, and sugar, this rich pudding is just what is needed to celebrate a festival.
Soak the Sabudana in about cups water for 30 minutes.
Drain all the water and set aside.
Making the Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam
In a heavy bottomed vessel, heat the ghee.
Add the split cashews and kishmish. Stir-fry till the dry fruits start to change colour.
Add the milk and bring to a boil.
Turn the heat down to low and add the soaked Sabudana.
Turn the heat up to medium and let the Sabudana cook in the simmering milk till it turns translucent.
Add the cardamom powder and mix well.
Turn off the heat.
Serve warm or chilled.
Recipe with Step-by-Step Instructions to Make Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam
Presoak the Sabudana (This is not an essential step. It just helps reduce the cooking time.)
Add 2 cups water to the sago and let the sago soak for 30 minutes.
Using a colander, drain all the water from the sago. Let the sago remain in the colander till you are ready to use it.
Cooking the Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam
In a heavy bottomed vessel, over medium heat, melt the ghee.
Next, add the cashews and raisins, and fry till the cashew turns light brown and the rains starts to puff.
Pour the milk into the vessel and let it come to a boil.
Turn the down the flame and add the sago to the milk.
Turn the heat up to medium and let the sago cook in the simmering milk. You know the sago is cooked when it turns translucent. Stir at regular intervals to ensure the sago does not stick to the bottom.
When the sago is cooked, add the cardamom powder to the Saggubiyyam Paramannam and mix well.
Take the paramannam off the heat and let it rest for at least 10 minutes.
My family always wants something sweet to round off a lunch or dinner on weekends. One of the all-time favourite desserts is payasam or kheer of any sort. While I make payasam in many ways, Semiya Payasam is a popular choice because it gets done easily, and can be eaten cold or warm.
I also make Semiya Payasam as naivedyam for festivals and will be doing so this weekend for Ugdai as well.
This month I have been exploring vegetarian recipes from Goa and have lined up quite a few to try. So far, I have just tried one, Surnoli (Sweet Dosa with Rice Flour and Jaggery). Then yesterday, I made Tavsali (also pronounced as Tausali), a steamed eggless cucumber cake from Goa.
Tavsali is made with cucumber, semolina/rava, coconut, and jaggery. What I loved about this “cake” is its mild sweetness and the flavour of cucumber. While in Goa, Tavsali is made with a long yellow cucumber found locally, I used Madras Cucumber to make this delicacy.
Tavsali | Tausali: The Eggless Steamed Cucumber Cake from Goa
Tavsali is a delightful Indian steamed Cucumber+Semolina cake from Goa. It is mildly sweet and has the flavour of cucumber, which makes it quite a surprise when you serve it to someone.
Dessert, Snack, Sweets
1CupGrated Cucumber with the JuiceSee notes
1tspGreen Cardamom Powder
1tspGhee or OilI used Coconut Oil
In a large bowl, combine grated cucumber, coconut, jaggery, and cardamom powder.
Mix well and set aside for 15 minutes till the jaggery melts.
While the cucumber mix is resting, over medium heat, dry roast the Rava till it becomes aromatic.
Set the Rava aside to cool.
When the Rava is cool to touch, add it in parts to the cucumber mix and mix well. The batter will be thick but you may see some liquid on the side.
Add cashews and mix well.
Set aside the Tavsali batter for 15 minutes so that the Rava soaks in all the liquid. Mix at regular intervals.
Steaming the Cake
To a large pressure cooker or steamer, add enough water for a 30-minute steaming session and bring the water to a boil. If you are using a pressure cooker, remove the weight and plan another heavy vessel in it. We will place the cake tin in top of this vessel so that no water gets into the cake.
Use the ghee or oil to grease a tin or vessel about 8" in diameter and at least 2" in height. I used a springform cake pan.
Mix the Tavsali batter well and pour it into the greased pan.
Place the pan in the steamer/pressure cooker.
Steam for about 30 minutes on high heat.
Turn off the heat and let the Tavsali remain in the steamer/cooker for 10 minutes.
Check if the Tavsali is cooked by inserting a knife and checking that it comes out clean. If needed, steam again.
Cut into squares and serve with hot Masala Chai.
Recipe for Tavsali | Tausali: The Eggless Steamed Cucumber Cake from Goa with Step-by-Step Instructions
Making the Batter for Tavsali
When grating the cucumber, save all the juice as well as it is needed to make the batter.
In a large bowl, combine the grated cucumber with all its juice, grated coconut, grated jaggery, and cardamom powder.
Using your fingers mix well till the jaggery breaks down a bit.
Set aside this cucumber+jaggery+coconut mix for 15 to 30 minutes in a cool place. This will help the jaggery melt and blend into the mix.
In the meantime, over medium heat, dry roast the Rava till it starts to turn light brown and becomes aromatic.
Transfer the Rava into a plate and let it cool.
Check the cucumber mix to ensure that the jaggery has melted.
After the rava has cooled to room temperature, add it in small quantities to the cucumber+jaggery mix and mix well to ensure there are no lumps. At this point the Tavsali batter will be thick but you will see some “extra” liquid on the side.
Now add the split cashews into the batter and mix well.
Set aside the batter for at least 15 minutes so that the Rava soaks in the liquid and softens. Mix at regular intervals as the jaggery has a tendency to separate and settle at the bottom.
Steaming the Cake
To cook the Tavsali, use either a conventional steamer or a large pressure cooker without the weight. Add enough water for a 30-minute steaming session and bring the water to a boil. The steam must build up before you place the Tavsali in the steamer to cook.
I used a pressure cooker without the weight. I also placed a heavy vessel with some water in the cooker, covered it and placed the cake tin on top of this vessel. I did this to ensure that no water gets into the Cucumber Cake.
Grease a suitably large cake tin or vessel with ghee or oil. I used a round cake tin that is 8″ in diameter and at least 2.5″ in height.
Mix the Tavsali batter well and pour it into the greased pan.Place the pan in the steamer/pressure cooker.
Over high heat, steam the Tavsali for about 30 minutes.
Turn off the flame and let the Tavsali remain in the steamer/cooker for 10 minutes.
Open the steamer/cooker and check if the Tavsali is cooked. Insert a toothpick or a small sharp knife blade into the Tausali and remove. The knife blade/toothpick should be clean. If required, steam again.
Place a plate over the cake tin/vessel and invert.
Poppy seeds or Khus Khus (also called gasagasalu in Telugu) are known for their somnolent or sleep inducing properties. So, last week when my father was unwell and not sleeping to well, I made this Khus Khus Halwa for him. As a bonus, since he likes sweets, it also made him happy to eat it. 🙂
Called Khus Khus Jo Seero in Sindh, Post ka Halwa in Himachal Pradesh, and Gasagasala Hawla in Telugu, this dessert is very easy to make and is quite popular across India. It is essentially a solid version of the Gasagasala Payasam |Khus Khus Kheer I have written about earlier.
Khus Khus or Poppy Seeds are much maligned (banned in some countries) because they are the base from which opium and morphine are produced. If we can look past this fact, we will realise that Poppy Seeds are are highly nutritious with high concentrations of iron, calcium, phosphorous, and zinc.
A moderate consumption of Khus Khus is actually quite beneficial for health. One way to use khus khus is to soak and grind it to a fine paste, and then add this creamy paste to gravies or in place of/in addition to ground onion, etc.
Coming back to Khus Khus Halwa, the focus should be on soaking the poppy seeds well because otherwise the halwa will have a rather unpalatable grainy texture because poppy seeds are notoriously difficult to grind. The rest of the recipe is rather easy. 🙂
How to Make Khus Khus Halwa | Gasagasala Halwa | Post ka Halwa | Poppy Seeds Halwa
Khus Khus Halwa | Gasagasala Halwa | Post ka Halwa | Poppy Seeds Halwa
Khus Khus Halwa or Poppy Seeds Halwa is super easy to make and quite different in taste from other halwas. Called Gasagasala Halwa in Telugu, this dessert is not overly sweet and hits just the right notes post a heavy meal.
Himachal Pradesh, Indian Food
100gmsKhus Khus, Gasagasalu, Poppy Seeds
In about 2 cups of water, soak the khus khus overnight (or for at least 8 hours).
Drain all the water from the khus khus.
Grind the soaked khus khus to a fine paste. Use a little water or milk if needed.
In a large heavy bottomed kadai or pan, over medium heat, heat 2 tbsp ghee.
Add the poppy seeds paste and saute till it becomes aromatic and just starts to change colour.
Turn the heat to low, add the sugar and cardamom powder, and mix well.
Gradually add the milk and mix well.
Mix well to ensure there are no lumps.
Over medium heat, let the Khus Khus Halwa cook till the milk is fully absorbed and the poppy seed paste is well cooked. Stir at regular intervals.
Turn the heat off and transfer the Khus Khus Halwa into a serving bowl.
Drizzle the remaining ghee and garnish with the almond slivers.
Recipe with Step-by-Step Instructions to Make Khus Khus Halwa | Gasagasala Halwa | Post ka Halwa | Poppy Seeds Halwa
Soaking the Poppy Seeds: The Most Important Step
Cover the poppy seeds with enough water and soak them overnight (or for at least 8 hours). If you do not soak the poppy seeds enough, they will be difficult to grind and/or cook.
Drain all the water from the poppy seeds. I used a soup strainer.
Using a little milk, grind the soaked poppy seeds to a fine paste.
Making the Khus Khus Halwa | Gasagasala Halwa | Post ka Halwa
Choose a a heavy bottomed kadai large enough to mix the halwa comfortably.
Over a medium flame, heat the kadhai and melt 2 tbsp ghee.
To the melted ghee, add the poppy seeds paste.
Stir-fry the poppy seed paste till it starts to change colour and becomes aromatic.
Reduce the heat to low, and add the sugar and cardamom powder to the fried poppy paste.
Mix well and stir-fry for about a minute.
When the sugar is well-incorporated, add the milk.
Immediately mix well to ensure that the poppy seed mix blends well with the milk with no lumps.
Over medium heat, cook the mix till the milk is fully absorbed and the poppy seed paste is well cooked. Keep stirring at regular intervals to ensure that the halwa does not stick to the kadhai.
When the Khus Khus Halwa is cooked, remove it from the heat off and transfer the into a serving bowl.
Happy New Year! I hope 2018 brings joy, prosperity and peace to all. To celebrate the new year, here I am with the recipe for Chocolate Kalakand. This is a quick and easy version of this sweet made with sweetened condensed milk, paneer, and cocoa powder.
One of my resolutions for the new year is to spend more time with family, especially with my aging father. As a start, today on January 1, I spent the whole day with him. As a result while making something sweet was on my mind, I decided to make a simple one so that I don’t spend my time in the kitchen. Of course, I made Dad’s favourites MLA Pesarattu (Pesarattu with Upma) for breakfast and Tamarind Rice (Pulihora or Puliyodarai) for lunch.
As the day came to a close, I was still thinking of a dessert to make when I remembered the Kalakand recipe that I had bookmarked from the Milkmaid recipes website. I decided to make a Chocolate Kalakand for the simple reason that I have very few chocolate recipes on the blog. So I quickly popped out and got some Paneer, Cocoa Powder and Milkmaid and set about making this super easy dessert which turned out to be a hit.
The Chocolate Kalakand turned out to be utterly chocolatey, fudgy, and not-too-sweet (that is the winning element for me. :)).
If you want to make regular Kalakand, leave out the Cocoa powder and add 1 tsp Cardamom/Elaichi powder).
This is a quick and easy recipe for a traditional Indian milk cake called Kalakand made with paneer (cottage cheese) and sweetened condensed milk. I added cocoa powder to it to make a Chocolate Kalakand to celebrate the new year!
Indian, South Indian
1TinMilkmaid400 gms Sweetened Condensed Milk
500GmsPaneer, Cottage Cheese
3TbspMilk Powder Optional
Ghee to grease the pan
3tbspAlmond Slivers for Garnish
Grease an 8" plate/pan with high edges. Set aside.
In a large heavy bottomed vessel, crumble the paneer. Ensure there are no large pieces.
Add the cocoa powder, milk powder, and condensed milk.
Mix well till all ingredients are well combined.
Start cooking the mix over medium-high heat while stirring at regular intervals till the mix thickens and starts to come together as a thick batter that leaves the edges of the kadai.
Pour the Chocolate Kalakand mix into the greased pan and create a level surface.
Garnish with almond slivers.
Let the Chocolate Kalakand cool and set.
Cut into squares.
To store the Chocolate Kalakand beyond a day or two, refrigerate.
I am taking this recipe to the 125th Foodie Monday Blog Hop where we are celebrating New Year!