Sago Kheer- Simple and Enriched

Sago starch is extracted from the pith of sago palm stems. It is produced commercially in the form of pearls which are interchangebly used for tapioca pearls in recipes. However tapioca pearls are starch extracted from tapioca or cassava root. Thus the origins of both are entirely different though similar in starch content.
In terms of nutrition sago flour is nearly pure carbohydrate and has very little protein, minerals or vitamins. So I felt it would be a good idea to make sago kheer/payasam in two different ways.

The Simple Sago Kheer (since sago is mainly carbohydrate) can be served in times of a tummy upset or fever for kids or adults, when it is necessary to eat light. Honey has anti-bacterial properties and helps indigestion. It replenishes the physical energy and stamina. I have found it to have an immediate effect with kids.

The Enriched Sago Kheer with the addition of condensed milk, coconut milk and dry fruits can be served as a dessert or sweet. It can also be served as baby's first food or as an enriched porridge for kids.

Sago pearls

Soaked sago pearls ready for use

Soaking-Sago pearls need to be well soaked before use in order to get the most out of the starch. Soaking in hot water hastens the process. When soaked the pearls turn translucent, spongy and soft. Make sure that they are well soaked else they will not cook well, and its not pleasant to bite into pearls that are not well cooked. While soaking add just enough water, if the pearls are soaked in excess water that you need to drain it, some of the starch also gets drained out in the process.

If you have used sago pearls do leave the links to your recipes as you comment below.

Simple Sago Kheer/Payasam
Ingredients-
1/4 cup sago pearls
1/2 cup water
1/4 cup milk
honey to sweeten
grated nutmeg

Procedure-

• Soak the sago pearls as shown above.
• Add the water and cook it, stirring all the time.
• Add the milk and cook it on low fire till it thickens.
• Take off the heat and add honey to sweeten and grated nutmeg.
• Serve hot.

Enriched Sago Kheer
Ingredients-
1/4 cup sago pearls
3/4cup whole milk
2tbs condensed milk
2tbs coconut milk
grated nutmeg
crushed almonds/cashew nuts/ raisins

Procedure-

• Soak pearls as shown above.
• Add milk, condensed milk and coconut milk and cook on low fire, stirring all the time.
• Bring the mixture to a boil, and take off the heat when it thickens.
• Add the grated nutmeg and crushed dry fruits.
• Serve warm or chilled.