Saggubiyyam Payasam

Method

1. 1

   Soak sago: Wash 1 cup saggubiyyam (sago/tapioca pearls) in cold water. Soak in fresh water for 30 minutes until they swell and soften.

2. 2

   Make coconut milk: Blend 1 cup fresh grated coconut with 1 cup warm water. Squeeze and strain for thick coconut milk.

3. 3

   Boil milk: Heat 1 litre full-fat milk in a heavy pan. Bring to a boil and simmer 5 minutes.

4. 4

   Cook sago in milk: Drain soaked sago. Add to boiling milk. Stir immediately to prevent sticking. Cook on medium heat 10-12 minutes stirring frequently until sago becomes transparent.

5. 5

   Add sugar: Add half cup sugar. Stir until dissolved.

6. 6

   Add coconut milk: Reduce heat to very low. Add thick coconut milk. Stir gently — do not boil after coconut milk.

7. 7

   Add cardamom: Add half tsp cardamom powder and a pinch of saffron soaked in 1 tbsp warm milk.

8. 8

   Fry cashews and raisins: Heat 1 tbsp ghee. Fry 15 cashews until golden. Add 1 tbsp raisins until they puff up.

9. 9

   Add fried garnishes: Add cashews and raisins to the payasam.

10. 10

    Serve: Saggubiyyam payasam should be creamy with transparent sago pearls. Serve warm or chilled.