Sago/chowari/sabudana – 1 cup
Water – 3 – 4 cups
Milk – 6 cups
Sugar – 1 cup
Cardamom – 3 nos
Milkmaid – 1/2 cup
Cashewnuts – 2 tbsp
Raisins – 2 tbsp
Ghee – 2 tbsp
- Sago tends to make the payasam thicker as it sits, so make payasam slightly on the thinner side. This helps to give a right consistency to the payasam.
- Many varieties are available for sago. I have used here the thin variety (small beads), which cooks faster. So I have avoided soaking it.
- If the beads are large, soak them for 3-5 hours before cooking.
Roast sago in 2 tsp ghee. Keep aside.
In the remaining ghee, fry cashews and raisins.
Boil water and add sago. Allow it to cook. When it is cooked, drain if any water.
Now add milk to the drained sago along with sugar. Boil and allow the milk to thicken. When it starts to thicken, add milkmaid and cardamom powder. Switch off the stove.
Now add fried cashews and raisins to the payasam.