We make many varieties of sundal for navaratri, one of the popular ones using pacha payaru is Sweet sundal. We make this using karamani or pacha payaru. I have posted both versions in Jeyashri’s kitchen a few years back. Javarisi payasam | sago payasam, I have made using sugar and milk and posted in Jeyashris kitchen. This one is using jaggery. The sago pearls in the milk-based jaggery sauce. The key in adding jaggery to any milk-based payasam is to add the jaggery only after the milk is completely cool. Also check out the
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