Sabbakki Payasam

How to Prepare

1. Rinse the sabbakki (sago pearls) thoroughly in water until the water runs clear. Soak them in water for 2 hours, then drain.
2. In a large pot, bring 5 liters of milk to a boil over medium heat, stirring occasionally to prevent burning.
3. Once the milk starts boiling, reduce the heat to low and add the soaked and drained sabbakki. Stir well.
4. Cook the mixture on low heat for about 15-20 minutes, stirring frequently, until the sabbakki turns translucent and soft.
5. Add 2.5 cups of sugar to the pot and stir until fully dissolved. Adjust sweetness if needed.
6. Add 2 teaspoons of cardamom powder for flavor and mix well.
7. In a small frying pan, heat 2 tablespoons of ghee over medium heat. Add 5 tablespoons of cashew nuts and fry until golden brown, then add 5 tablespoons of raisins and fry until they puff up.
8. Add the roasted cashews and raisins along with the ghee to the payasam and mix well.
9. Simmer the payasam for another 5 minutes, then turn off the heat. Let it cool slightly before serving.
10. Serve warm or chilled as per preference.