Pumpkin And Sago Pudding "Payasam"

Day7 of BM9:All feasts end with a sweet pudding that we call as "Payasam". Adding pumpkin that is so plentifully available during the fall season, was a "fun fall thing" to do. I used the Orange Pumpkin that is an excellent addition to making sweet eats like Muffins, Cakes, Waffles and what not.

Sago Vs Tapioca: They both come in form of Pearls but what is the difference?

• ‘Sago’ is from the pith, or middle part, of the trunk of a Sago Palm (Metroxylon sagu) or similar species of palm such as Metroxylon warburgii, which we used to have growing in our Tropical Centre (it needs full tropical conditions). The trunk of some cycads such as Cycas circinalis are also used for what is called ‘sago’. The Sago Palm dies after flowering, but produces new trunks from the base. To get sago, the palms are chopped down after 10-15 years (just before they flower) and cut into sections so the starch can be removed from the middle of the ‘trunk’.
•  ‘Tapioca’ on the other hand comes from Cassava or Manioc (botanically Manihot esculenta), a popular tropical crop (which has many other uses) which is very resistant to insect attack due to high levels of cyanide. The tuber, which is used to make the tapioca, is squeezed in water and dried to remove all cyanide. It matures to a small tree in only 12 months, when the starch can be removed. The root is very like a sweet potato (which is botanically quite different again).

How are the beads made?

• Both sago and tapioca are produced by separating the starch from other parts of the plant, and then making a gooey dough. The dough is then forced through a sieve before heating at high temperatures. You can also get granulated forms which are produced by grinding the flaky original dough. (Courtesty: Here)

Recap of what I cooked for the first-run of BM9:

• Day1: Ragi Dumplings Balls "Kezhvaragu Kali" in Spicy Spinach and Lentil Sauce.
• Day2: Skillet Fried Violet Yams "Chenai Varuval", lovely side-dish for Ragi Dumplings.
• Day3: Creamy and Slick South-Indian Risotto "Ven Pongal" with Cashew-nuts
• Day4: Spicy Lentil Ball Pancakes/Indian Aebleskiver "Kaara Paniyaram"
• Day5: Cracked Pearl-Millet Idli with Smashed Eggplant and Lentil Curry
• Day6: Finger-Millet/Ragi Roti with Creamy and Cooling Cucumber "Raita"
• Day7: Pumpkin and Sago Pudding "Payasam"

 

Ingredients:

• 1 Cup Sago
• 2 Cups Pumpkin chunks --> Yields ~1 Cup Steamed Pumpkins(Which is what is required for this recipe)
• 5-1/2 to 6 Cups Water  (Boils for 25 mins)
• 2-1/2 Cups Milk
• 1-1/4 Cups Sugar
• 1/4 tsp Cardamom Powder or 3-4 Cardamom Pods, roughly smashed
• 2 Tbsp Clarified Butter/Ghee
• a Handful of Cashews(halved) and Raisins

Procedure:

• Steam the pumpkin chunks in a steamer/Idli mold for 10-15 minutes.

• When the chunks become soft, they come up about a cup or so.Using a spoon mash the pumpkin. Puree it if you want to give an even color to the pudding.

• Dry fry the Sago pearls for about 4-5 minutes.

• Bring the water to a roiling boil. Add the fried Sago pearls into the bubbling water.

• Continue to cook stirring now and then to prevent it from sticking to the bottom of the pan.

• Once the Sago pearls start turning transparent, add the milk. It takes about 25 minutes for the pearls to become "glassy".

• Add the smashed pumpkin into the pan.Stir to mix.Cook for about 5 minutes or so.

• Add the sugar and cardamom powder or pods to the pan.Switch off the stove.

• In another saute pan, add the ghee and fry the cashews. When they start turning brown add the raisins and fry them for half a minute.Add it to the Sago and milk mixture.

• Chill slightly and serve.

For You--

Note:

• The Sago makes the pudding thicker. If you don't want it very thick adjust the milk and sugar proportions accordingly.