Sago Payasam

Ingredients

• • Sagos - ¾ cup
• • Sugar - 1 cup
• • Milk - 1 liter
• • Ghee - 1 ½ teaspoons
• • Cashew nuts - 1 tablespoon
• • Kismis - 1 tablespoon
• • Cardamoms (powdered) - a little
• • Saffron - a little
• • Borneal flakes/Pacha karpurams - a little

Method

• 1. Fry sago using half a tea-spoon of ghee for 1 or 2 minutes.
• 2. Add boiling water and cook till it becomes transparent and soft to touch.
• 3. Take out from fire and allow it to settle for one minute.
• 4. Drain off water alone which stands on top.
• 5. Add thick boiled milk and cook in reduced flame till it comes to boiling point.
• 6. Add sugar and mix gently till it dissolves. (Do this in completely reduced flame only)
• 7. Remove from fire.
• 8. Fry cashew nuts, Kismis in ghee and add to the payasam.
• 9. Soak saffron in hot milk for few minutes. Crush well and mix with payasam when it is boiling.
• 10. Crush borneal flakes (very little) and add to payasam after removing from fire.