Sabakki Payasa

Ingredients

• Moti sago – ½ cup
• Water – 1½ cups
• Milk – 3 cups
• Sugar – ½ cup, or to taste
• Cardamom powder – ¼ tsp
• Ghee – 1 tsp
• Cashews – 8 to 10
• Raisins – 1 tbsp

Method

1. Rinse the sago well. Soak 20–30 minutes if the pearls are firm.
2. Cook the sago with water over medium-low heat, stirring often, until the pearls are soft through the centre.
3. Add warm milk and simmer gently for 8–10 minutes, stirring frequently so the base does not catch.
4. Add sugar only after the pearls are tender and stir until dissolved.
5. Keep the payasa slightly loose because sago thickens noticeably as it cools.
6. Fry cashews and raisins in ghee, then add them with cardamom.
7. Serve warm or chilled; loosen chilled payasa with a little milk if required.