Javvarisi Payasam

Ingredients

• Moti Sago – ½ cup
• Water – 2 cups, plus a little more if required
• Full-fat milk – 3 cups, preferably warm
• Sugar – ½ cup, or to taste
• Ghee – 1 tsp
• Cashews – 8 to 10, split
• Raisins – 1 tbsp
• Cardamom powder – ¼ tsp

Method

1. Rinse the sago 2 to 3 times until the water is mostly clear. Soak for 30 minutes if your pearls are firm or older; softer varieties may be cooked after rinsing.
2. Bring 2 cups water to a gentle boil in a heavy-bottomed pan. Drain the soaked sago, add it and reduce to medium-low heat.
3. Cook for 8 to 12 minutes, stirring every 1 to 2 minutes so the starch does not catch at the bottom. If it thickens before the pearls soften, add a few tablespoons of hot water.
4. Press or taste a pearl. It must be soft through the centre; a pale spot may still be visible, but there should be no hard or chalky bite.
5. Add the warm milk gradually while stirring. Simmer on low for 8 to 10 minutes, scraping the base and sides regularly.
6. Once the pearls are tender and the milk lightly creamy, add sugar. Stir until dissolved and simmer 3 to 4 minutes. Keep the payasam slightly loose because it thickens as it cools.
7. Heat ghee, 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 chilled payasam becomes too thick, loosen it with a little cold milk.