Javvarisi Kesari

Ingredients

• Sago – 1 cup
• Sugar – 1 cup
• Water – 2½ cups
• Ghee – 3 tbsp
• Cashews and raisins – as needed
• Cardamom powder – ¼ tsp

Method

1. Dry-roast the sago over medium heat for 3–4 minutes. Cool and pulse it to a coarse, semolina-like texture.
2. Bring the water to a boil in a heavy pan. Add the ground sago gradually, stirring continuously to prevent lumps.
3. When cooked, add sugar and stir over medium heat. Add the ghee gradually as the mixture thickens.
4. Fold in ghee-roasted cashews, raisins and cardamom. Remove from the heat when the kesari comes together without sticking to the pan.