Dry Fruit Payasam

How to Prepare

1. Heat 4 tablespoons of ghee in a heavy-bottomed pan over medium heat.
2. Add 1.5 cups of chopped mixed dry fruits (cashews, almonds, pistachios, raisins) and sauté until golden brown. Remove and set aside.
3. In the same pan, add 1 cup of sago (sabudana) and roast for 2-3 minutes until it turns slightly aromatic.
4. Add 10 cups of milk to the pan and bring it to a boil, stirring occasionally to prevent sticking.
5. Reduce the heat and let the sago cook in the milk for about 15-20 minutes until it becomes translucent.
6. Add 2 cups of sugar and stir well until fully dissolved.
7. Add 1 teaspoon of cardamom powder and a pinch of saffron strands soaked in 2 tablespoons of warm milk. Mix well.
8. Add the sautéed dry fruits back to the pan and simmer for another 5 minutes.
9. Turn off the heat and let the payasam cool slightly before serving. Garnish with additional chopped nuts if desired.