Taler Payesh

Name: Taler Payesh
Yield: 8 servings
Ingredients: 250 g DANO Delight Full Cream Milk Powder; 1 ripe heart of palm; water as required; date palm jaggery to taste; 1 cup sago pearls; 1 cup freshly grated coconuts; Chopped almonds for garnish

Ingredients

DANO Delight Full Cream Milk Powder	250 g
Ripe heart of palm	1
Water as required
Date palm jaggery to taste
Sago pearls	1 cup
Freshly grated coconuts	1 cup
Chopped almonds for garnish

Instructions

Cook the Sago

Rinse the sago pearls thoroughly.
Boil them in plenty of water for 10–12 minutes until they become mostly translucent.
Drain and rinse with cold water to prevent sticking.

Cook the Dessert

Mix the 250 g Dano Delight Full Cream Milk Powder with approximately 1 liter of lukewarm water until smooth.
Pour the prepared milk into a saucepan and bring it to a gentle simmer. Add the cooked sago pearls and stir continuously.
Mix in the extracted ripe palm fruit pulp. Add sugarcane jaggery according to your preferred sweetness.
Cook over low heat for 8–10 minutes until slightly thickened.
Stir in the grated coconut. Turn off the heat and allow it to cool slightly.
Garnish with chopped almonds or your favorite nuts. Serve warm, chilled, or at room temperature.