Saggubiyyam Payasam

Ingredients

• - 400g sago payasam
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. Make coconut milk: Blend 1 cup fresh grated coconut with 1 cup warm water. Squeeze and strain for thick coconut milk.
3. Boil milk: Heat 1 litre full-fat milk in a heavy pan. Bring to a boil and simmer 5 minutes.
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. Add sugar: Add half cup sugar. Stir until dissolved.
6. Add coconut milk: Reduce heat to very low. Add thick coconut milk. Stir gently — do not boil after coconut milk.
7. Add cardamom: Add half tsp cardamom powder and a pinch of saffron soaked in 1 tbsp warm milk.
8. Fry cashews and raisins: Heat 1 tbsp ghee. Fry 15 cashews until golden. Add 1 tbsp raisins until they puff up.
9. Add fried garnishes: Add cashews and raisins to the payasam.
10. Serve: Saggubiyyam payasam should be creamy with transparent sago pearls. Serve warm or chilled.