Thatiminzalu(Toddy Palm Seeds) – Saggubiyyam Paya

by Dr M P RRadhakrishna Rao
Sago and Toddy palm Tender Seeds Kheer
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Andhra
Prep Time 30 minutes
Servings
people
Ingredients
  • Tender toddy palm seeds - 6 nos
  • Sago(Starch extracted from the pith of sago palm trees) - 2 cups
  • Milk - 1 litre
  • Sugar - 2 cups
  • Cardamom powder(Elakka) - 1/2 tsp
  • Condensed milk - 1/2 Cup
  • Cashew nuts - 50 g
  • Ghee - 150 ml
Cuisine Andhra
Prep Time 30 minutes
Servings
people
Ingredients
  • Tender toddy palm seeds - 6 nos
  • Sago(Starch extracted from the pith of sago palm trees) - 2 cups
  • Milk - 1 litre
  • Sugar - 2 cups
  • Cardamom powder(Elakka) - 1/2 tsp
  • Condensed milk - 1/2 Cup
  • Cashew nuts - 50 g
  • Ghee - 150 ml
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Peel the toddy palm seeds. Cut into small pieces.
  2. Soak sago for a hour.
  3. Take milk in a deep bottomed pan and boil. Add the soaked sago and cook till they turn transparent.
  4. Add the toddy palm seed pieces, sugar and cardamom powder, mix well and continue cooking.
  5. Add ghee to a frying pan and heat. Fry the cashew nuts and add them to the boiling kheer along with ghee.
  6. Add the condensed milk just before removing the pan from stove.
  7. Mix well and serve hot.
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