Sago Vermicelli Fruit Payasam ( Pudding)

The first time I had this dish was when my friend, Initha, served it. Loved the idea of mixing sago, vermicelli and fresh fruits in a payasam. When I tasted it - I knew it was a winner. So light and refreshing - a perfect blend of west meets east. Its easy to make and exotic enough to serve. Thanks Initha for this perfectly healthy dessert! Do try! Its healthy and easy while still being tasty.

Ingredients:

Sago (sabudana) : 1 cup soaked in water for about 1 to 2 hours ( if the sago pearls are very small then you can cook them without soaking)

Vermicilli : 1 cup 

Mixed fruits cut into squares : 2 cups or as per taste

( use fruits like strawberries, blue berries, apples, grapes, mango, bananas, pineapples etc)

Sugar : 1/2 cup or as per taste

Milk / Soya Milk/ Almond Milk ( any type of milk) : 1 litre

Condensed Milk : 1/2 tin (optional)

Method:

Step 1: Cook the sago in lots of boiling water till transparent. Throw away the excess water. Now add some cold water to the sago and mix well. Throw away this water too. It takes away the excess starch as well as separates the sago pearls

Step 2: Simultaneously, cook the vermicelli in lots of water till it is cooked al dante ( cooked but firm not mushy). Once again drain the excess water. Add cold water and drain again. This removes the excess starch from the vermicelli and separates them.

Step 3: Pour the milk in a large vessel and let it boil on a slow flame. After it comes to a boil, reduce the flame and let it simmer for about 10 minutes.

Step 4: If adding condensed milk, then do so now.

5: Add sugar to the milk and stir. If you have added condensed milk, then reduce the sugar and add based on taste required.

Step 6: Cool all of the above sago, vermicelli and boiled milk.

Step 7: When all the above are at room temperature, add the chopped fruits and mix.

Step 8: Once again, taste for sweetness and adjust.

Step 9: Place in the refrigerator.

Step 10: Serve  chilled.

Optional : 

1. Instead of milk, you can use any other form of milk and it tastes just as good. Just make sure that your choice of fruits go with the flavour of the milk. e.g. Mangoes and Soya milk did not really go well.

2. Condensed Milk gives a richer taste to the dish. If making it for home or people counting calories, avoid this. The dish is just as wonderful without it.

3. To give it a more interesting flavour, you can puree some of the fruits and mix it with the milk to give the whole dish a fruity flavour.

4. If you love dried fruits (like I do) - go ahead and add some almonds, pistachios, cashews, cranberries, dates and figs to make it a really exotic dish.

Nutrition Details:
Sago : This is a low calorie, low protein carbohydrate that has cooling properties.

Vermicelli: This is a starchy carbohydrate with a little of protein. By washing the cooked vermicelli, some of the starch is drained away leaving it less starchy product behind.

Milk : Is a rich source of calcium, potassium and minerals.

Fruits: These naturally occuring gifts of nature are packed with vitamins, minerals and anti-oxidants. They are low calories and a rich source of simple sugars. They also contain soluble fibres making them easy to digest.

Dietary Considerations:
Lactose Free ( replace milk with any lactose free alternative and avoid the condensed milk)
Nut Free ( make this without any nuts)
Egg Free