Paal vazhaka (sago dessert or payasam)

(classic Malabar dessert )

Pal vazhaka or sago dessert is a classic Kozhikodan (Calicut) delight.It is commonly prepared during Ramadan.Sago cooked with coconut milk and ripe plantain.a very delicious and easy dessert.

I learned this recipe from my dearest Mattumma and Bushara thatha (thatha or ithatha means elder sister and Mattumma or ummama means grand mother).So try this delicious dessert………

Here is the recipe…….enjoy !!!

Print Recipe

Paal vazhaka (sago dessert or payasam)

(classic Malabar dessert ) Pal vazhaka or sago dessert is a classic Kozhikodan (Calicut) delight.It is commonly prepared during Ramadan.Sago cooked with coconut milk and ripe plantain.a very delicious and easy dessert. I learned this recipe from my dearest Mattumma and Bushara thatha (thatha or it

Course

Dessert

Cuisine

South Indian

Cook Time

30 minutes

Servings

serving

Ingredients

• 3/4 cup Sago (approximately 200g)
• 4 cups coconut milk thick
• 3 cups coconut milk thin
• 2 nos banana (nenthra pazham)
• sugar as needed
• 1/4 teaspoon cardamom powder
• handful cashew nut
• handful raisin
• 1 teaspoon ghee

Course Dessert Cuisine South Indian Cook Time 30 minutes Servings serving Ingredients 3/4 cup Sago (approximately 200g) 4 cups coconut milk thick 3 cups coconut milk thin 2 nos banana (nenthra pazham) sugar as needed 1/4 teaspoon cardamom powder handful cashew nut handful raisin 1 teaspoon ghee

Instructions

1. boil thin coconut milk in a sauce pan. add sago then cook in a low flame until it become soft(stir well).
2. cut banana length wise(vertically),each banana in to four long pieces.then slice it diagonaly (medium thick pieces).
3. add banana in to the cooked sago,when the banana cooked up to 3/4 add thick coconut milk and sugar.add one pinch salt.cook in a low flame.stir continuously.
4. when it starts boiling add cardamom powder,stir well and switch off the stove.
5. heat ghee in a pan and fry cashew and raisins.add fried cashew and raisins to pal vazhakka.
6. serve and enjoy