Chowwary Payasam

Ingredients

• Moti sago / chowwary – ½ cup
• Water – 2 cups, plus more if needed
• Full-fat milk – 3 cups
• Sugar – ½ to ¾ cup, to taste
• Cardamom powder – ½ tsp
• Ghee – 2 tsp
• Cashews – 10 to 12
• Raisins – 1 tbsp

Method

1. Rinse the chowwary until the water is mostly clear. Soak for 30 minutes to 2 hours depending on pearl size and firmness.
2. Bring 2 cups water to a gentle boil in a heavy pan. Drain the soaked sago and add it to the water.
3. Cook over low to medium-low heat for about 8 to 12 minutes, stirring often so the starch does not catch. Add a little hot water if the mixture thickens before the pearls soften.
4. Check a pearl by pressing or tasting it. It must be soft through the centre with no chalky bite; a faint pale spot may remain visually.
5. Add warm milk gradually and simmer over low heat for 8 to 10 minutes, stirring and scraping the base regularly.
6. Add sugar only after the sago is fully cooked. Stir until dissolved and simmer another 3 to 4 minutes. Keep the payasam slightly loose because it thickens as it cools.
7. Heat ghee separately. Fry cashews until lightly golden, add raisins and switch off when they puff. Add this with cardamom to the payasam.
8. Serve warm or chilled. If it thickens too much after cooling, loosen with a little cold milk.