Friday, October 14, 2016

Shavige and Sabbaki Payasa


Sabbakki/Sabudhana/Tapioca - 1/2cup
Shavige / Semiya - 1/2 cup
Cashew nut - 2tbs
Raisin - 1tbs
Almond slice - 1tbs (optional)
Milk - 2 cup
Condense Milk - 5tbs
Sugar - 1/4 cup / Artificial sweetener - 2tbs
Saffron - few string(optional)
Ghee - 1tbs


Wash and soak Sabbakki/Sabudhana /Tapioca with 1/2 cup of water for 3 to 4 hours.
Shallow fry Cashew nuts, Raisin, Almond with ghee separately and keep it aside.

Fry Sabbakki/Sabudhana with little ghee for few min in a nonstick pan and close lid for 2 to 3 min,  when Sabbakki/Sabudhana get little transparent add 1/2 cup of water and cook for 5 to 10 min, Once Sabbakki/Sabudhana becomes soft add milk, When milk starts boiling and sugar  and condense milk, when it starts boiling turn off flame and add Shavige / Semiya.

Shavige and Sabbaki Payasa can be served hot of cold.

Garnish with nuts and saffron.