1/2 cup Sago / Sabudana
2 1/2 cups Water
2 cups Milk, boiled & cooled
1/2 cup + 2 tbsp Sugar
1/2 tsp Cardamom Powder
3 tsp Ghee
. Heat a teaspoon of ghee in a pan.
. Add and roast the sago on a medium – low flame for 4 – 5 minutes.
. Remove them from the pan and set aside.
. In the same pan, add the remaining ghee.
. Add and fry the cashews until golden color. Then add raisins and fry until they plump up. Remove from pan and set them aside.
. Bring the water to a rolling boil in the same pan and add the roasted sago.
. Cover it with a lid and cook on a low flame until sago turns transparent and soft to touch.
. Keep on stirring occasionally.
. Add the cardamom powder and sugar and combine.
. Add milk and mix until well combined.
. Let it simmer for a couple of minutes.
. Add the roasted cashews and raisins and turn off the flame.
. This payasam will thicken as it cools.
. Let it cool down and serve!