Ingredients:
Rice – 1/2 cup
Full Cream Milk – 8 cups
Sago (Javvarisi) – 2 tblsp
Jaggery – 1 1/2 cups, powdered
Ghee – 3 tblsp
Cashewnuts – 3 tblsp, halved
Raisins – 2 tblsp, seedless
Green Cardamom – 1/2 tsp, powdered
Method:
1. Wash rice and drain.
2. Soak in water for 30 minutes and drain. Keep aside.
3. Heat milk in a heavy pan over high heat and bring to boil.
4. Lower heat and simmer for 10 minutes, till reduced by about a third of the original quantity.
5. Add sago and simmer for 10 minutes.
6. Add the rice and simmer for another 15 minutes till tender.
7. Mix the jaggery and 1/4 cup of water in another pan over low heat.
8. Stir till jaggery dissolves.
9. Strain through a muslin cloth into the payasam.
10. Heat 1 1/2 tblsp ghee in a frying pan over moderate heat.
11. Fry cashewnuts till golden.
12. Drain and set aside.
13. Add cashewnuts, raisins and powdered cardamom.
14. Simmer for 5 minutes and remove from heat.
15. Serve hot or cold.
