Plantain Sago Payasam Recipe – Easy Coconut Milk Dessert

Last Updated on 4 months by Neha Deshmukh

Plantain Sago Payasam Recipe – Easy Coconut Milk Dessert

Hey everyone! If you’re looking for a comforting, subtly sweet Indian dessert that’s surprisingly easy to make, you’ve come to the right place. This Plantain Sago Payasam (also known as Pazham Paal Payasam) is a classic South Indian treat, and honestly, it’s been a family favorite for years. I first made this for my grandmother, and her delighted smile is what keeps me coming back to this recipe! It’s creamy, flavorful, and perfect for celebrations or just a cozy night in.

Why You’ll Love This Recipe

This payasam is special because it beautifully balances textures – the soft plantain, the chewy sago pearls, and the rich coconut milk. It’s not overly sweet, making it a refreshing dessert. Plus, it comes together pretty quickly, especially if you’re comfortable with basic Indian cooking. It’s a guaranteed crowd-pleaser, and a wonderful introduction to the world of Indian sweets!

Ingredients

Here’s what you’ll need to make this delicious Plantain Sago Payasam:

• 2 cups thin coconut milk (approx. 480ml)
• 3 tbsp sago (sabudana)
• 1 large plantain (approx. 200g)
• 1 cup thick coconut milk (approx. 240ml)
• A pinch of cardamom powder
• A pinch of salt
• 4 tbsp sugar (or to taste)
• 1 tsp ghee
• 5-6 cashews
• 5-6 raisins

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Coconut Milk: We’re using both thin and thick coconut milk. Thin coconut milk provides the base, while the thick coconut milk adds richness and creaminess. Don’t skip either! If you can’t find pre-made, you can dilute thick coconut milk with water to achieve the thin consistency.
• Plantain: I prefer using slightly unripe, firm plantains for this recipe. They hold their shape better during cooking. You can find these at most Indian grocery stores.
• Sago (Sabudana): Quality matters here! Look for small, pearl-like sago. Cheaper varieties can be dusty and don’t cook as well. Rinsing the sago before use helps remove excess starch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour the thin coconut milk into a pot and place it over medium heat. Bring it to a gentle boil.
2. Once boiling, reduce the heat to low and slowly add the sago. Stir continuously for about 10 minutes. This prevents it from sticking to the bottom.
3. Now, peel and chop the plantain into small, bite-sized pieces. Add them to the pot with the sago and continue to simmer until the sago turns translucent and the plantain pieces soften – usually another 5-7 minutes.
4. Time for the flavor! Stir in the cardamom powder, salt, and sugar. Then, gently pour in the thick coconut milk. Simmer for another 5 minutes, stirring occasionally, until everything is well combined and heated through.
5. While the payasam simmers, let’s make the garnish. In a separate small pan, heat the ghee over medium heat. Add the cashews and raisins and fry until they turn golden brown and fragrant. Be careful not to burn them!
6. Finally, pour the fried cashews and raisins into the payasam. Give it one last gentle stir. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Stirring is Key: Seriously, don’t skip the stirring! It prevents the sago from sticking and ensures even cooking.
• Adjust Sweetness: Feel free to adjust the amount of sugar to your liking. Start with 4 tablespoons and add more if needed.
• Don’t Overcook: Overcooked sago can become mushy. Keep an eye on it and stop cooking when it’s translucent.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil, and use coconut cream instead of thick coconut milk. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: If you love cardamom, feel free to add a little more. A tiny pinch of nutmeg also works beautifully.
• Festival Adaptations: This payasam is often made during Onam and Vishu in Kerala, and other South Indian festivals. It’s considered an auspicious dish!

Serving Suggestions

This payasam is wonderful on its own, but it also pairs well with other Indian dishes. It’s a lovely way to end a South Indian meal. A sprinkle of chopped pistachios adds a nice touch for presentation.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk (dairy or plant-based) when reheating.

FAQs

Let’s answer some common questions:

• What type of plantain is best for this payasam? Slightly unripe, firm plantains work best. They hold their shape well during cooking.
• Can I use pre-soaked sago? Yes, you can! If you soak the sago for 30 minutes, it will reduce the cooking time to about 5 minutes.
• What is the difference between thin and thick coconut milk, and can they be substituted? Thin coconut milk is more watery, while thick coconut milk is creamier. You can dilute thick coconut milk with water to make thin coconut milk, but you can’t thicken thin coconut milk easily.
• How can I adjust the sweetness level of the payasam? Start with 4 tablespoons of sugar and add more, one tablespoon at a time, until you reach your desired sweetness.
• Can this payasam be made ahead of time? Yes, you can make it a day ahead. The flavors actually meld together even more beautifully overnight!

Enjoy making this Plantain Sago Payasam! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!