Watermelon rind sago balls Kheer (Palpayasam)

Preparation 

Pressure cook the rind with one cup of sugar for two whistles. Allow to cool down. In a thick bottom wok, cook the sago balls in a litre of milk. Since it is soaked it will get cooked in half an hour. Cook in medium flame with continuous stirring. Add the cooked rind into the payasam wok, add the balance milk and cardamom powder. Let it become into a Kheer texture on low flame. Fry the raisins and cashews separately in one tbsp. of ghee. The the fried ingredients into the Kheer. Off the flame, combine well and serve hot. Delicious and nutritious. Feeling happy of trying something different ❤️

A new delicious Kheer with watermelon rind and sabudana.(Tapioca sago in English and chowari in Malayalam). No need to throw away the inner rind. Can make delicious desserts. Today is Eid Mubarak. To give a sweet dish thought of making something unique. This is the third one in this season. Tried with Semolina and rice. Then came this novel idea. We had an unexpected guest today. Served the payasam. Was asking, is this made of apples. No one can easily recognise the rind candies.

Ingredients 

Watermelon rind chopped 4 cups, 

Sago balls 200g, soaked in water for 3 hours,

Sugar 2 cups,

Cashews 12, broken,

Raisins 2 tbsp.,

Cardamom powder 1-2 tsp.,

Milk 11/2 litres