Chowari Sharkkara Payasam

Ingredients

• Moti sago – ½ cup
• Water – 2 cups
• Jaggery – ¾ cup, grated
• Thin coconut milk – 2 cups
• Thick coconut milk – 1 cup
• Cardamom powder – ¼ tsp
• Dry ginger powder – a pinch, optional
• Ghee – 1 tsp
• Cashews – 8 to 10
• Coconut bits – 2 tbsp

Method

1. Rinse and cook the sago in water until completely tender, stirring frequently.
2. Dissolve jaggery with a little water in a separate pan and strain if it contains impurities.
3. Add the jaggery syrup and thin coconut milk to the cooked sago and simmer gently for 5–7 minutes.
4. Stir in cardamom and optional dry ginger.
5. Reduce the heat to the lowest setting and add the thick coconut milk. Warm gently without allowing it to boil vigorously.
6. Fry cashews and coconut bits in ghee until golden and add to the payasam.
7. Serve warm or at room temperature; the payasam thickens as it rests.