Sago - Javarisi - 1 cupSugar - Sarkarai/Cheeni - 1 cup
Cardamom - Elakkai - 1 no.
Cashew nuts - Munthiri paruppu - handful
Raisins - Dratchai - half of cashew nuts
Ghee - Nei for frying
Saffron - Kunguma poo - 1 tea spoon
Milk - Pal - 1 cup
Water - Thaneer - 2 cups
- Cook sago in a vessel/pressure cooker till it becomes transparent. No need to boil water first. Some soak for 1 hour. It depends on the quality. Once it is cooked in water, add sugar and keep stirring till it resolves.
- Then add cardamom powder. In the mean while fry cashew nuts and raisins in ghee and add this to payasam. Soak saffron in milk and add this to the payasam. Add milk and keep stirring.
Note: Sago must be transparent, it indicates it is cooked. It can be soaked in water for some time or it must be allowed to cook till it is boiled. Milk and saffron must be added in the end.
Optional: Ingredients can be added/removed.
What is patriotism but the love of the food one ate as a child?