“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Sago and Toddy palm Tender Seeds Kheer
Published On: 14 May 2011
English: Tapioca Pearls/Sago
telugu: Saggubiyyam / Sabbu Beeyam
kannada: Sabkakk / Sabaki
Gujarati: Sabu Dana
Marathi: Sabu Dana
Oriya: Sagu Dana
Kashmiri: Saboo Dana
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
Peel the toddy palm seeds. Cut into small pieces.
Soak sago for a hour.
Take milk in a deep bottomed pan and boil. Add the soaked sago and cook till they turn transparent.
Add the toddy palm seed pieces, sugar and cardamom powder, mix well and continue cooking.
Add ghee to a frying pan and heat. Fry the cashew nuts and add them to the boiling kheer along with ghee.
Add the condensed milk just before removing the pan from stove.
Mix well and serve hot.
Salad in honey
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements