Sago Payasam

it's Thaipusam today, a day to celebrate the Almighty Lord Muruga thus, I'm sharing Indian dessert to celebration. A simple and easy sweets even a bachelor could whip it up without compromising on the taste. Sago payasam or sabudana kheer as the North Indian call them comes in different variations with or without saffron added. Without saffron the payasam will have its natural white colour of the milk but tastes as good as the one with saffron. Thick and light for the palate this sago payasam usually serve for special occasions or celebrations and today's post are good enough for Thaipusam celebration. Happy Thaipusam everyone.

Ingredients

1/2 sago
2 cups whole milk
4 cups water
1/2 cup sugar
2 tbsp ghee
4 cardamom pods,crushed
6-8 whole cashew nuts
8-10 raisins
Pinch of saffron

Methods

Soak saffron in 2 tbsp hot milk. Keep aside

In a frying pan, melt ghee and fry the cashew nuts till golden. Keep aside. In the same pan, fry raisins till plump and golden. Keep aside.

Fry the sago in the same pan for 2-3 minutes. Keep aside.

Boil 5 cups of water and add the fried sago. Sir occasionally to prevent the sago from clogging. Cook the sago till turns transparent.

Add sugar and stir. Add milk,soaked saffron and cardamom pods. Stir well. Simmer till the payasam slightly thickened. Add the fried cashew nuts and raisins. Stir and remove from heat.

Serve warm or cold.