Saggubiyyam Paramannam

Ingredients

• Moti sago – ½ cup
• Water – 2 cups
• Milk – 2½ cups
• Jaggery – ¾ cup, grated
• Cardamom powder – ¼ tsp
• Ghee – 1 tsp
• Cashews – 8 to 10
• Raisins – 1 tbsp

Method

1. Rinse the sago and cook it in water over low to medium heat until completely soft, stirring frequently.
2. Warm the milk separately and add it to the cooked sago. Simmer gently for 5–7 minutes.
3. In another small pan dissolve jaggery with 2–3 tablespoons water, strain if needed and cool slightly.
4. Lower the heat completely or take the milk-sago mixture off the heat before adding the jaggery syrup to reduce the chance of curdling.
5. Mix gently, then add cardamom.
6. Fry cashews and raisins in ghee and add them to the payasam.
7. Serve warm. If reheating, use very low heat and avoid a hard boil.