Sabaki Payasam(Sabudhana)

How to Prepare

1. Rinse 2.5 cups of sabudana (sago) thoroughly in water until the water runs clear to remove excess starch.
2. Soak the rinsed sabudana in 5 cups of water for 5 hours or until they become soft. Drain any excess water after soaking.
3. In a heavy-bottomed pan, heat 20 cups of full-fat milk on medium heat, stirring occasionally to prevent burning.
4. Once the milk starts to boil, reduce the heat to low and add the soaked sabudana. Stir continuously to avoid lumps.
5. Cook the mixture for about 20-25 minutes until the sabudana turns translucent and the mixture thickens.
6. Add 2.5 cups of sugar and 1 teaspoon of cardamom powder. Stir well until the sugar dissolves completely.
7. In a small frying pan, heat 4 tablespoons of ghee. Add 40 cashew nuts and 20 raisins. Fry until golden brown.
8. Add the fried cashews and raisins along with the ghee to the payasam. Mix well.
9. Turn off the heat and let the payasam rest for 5 minutes before serving.
10. Serve warm or chilled as per preference.