Sabudana Payasam

How to Prepare

1. Rinse 5 cups of sabudana thoroughly under running water until the water runs clear to remove excess starch.
2. Soak the rinsed sabudana in 10 cups of water for 6-8 hours or overnight until they become soft and swollen.
3. Drain the soaked sabudana using a strainer and set aside.
4. In a large pot, heat 2.5 cups of ghee over medium heat and roast 2.5 cups of cashew nuts and 2.5 cups of raisins until golden brown. Remove and set aside.
5. In the same pot, add the drained sabudana and sauté for 5 minutes on low heat.
6. Pour in 20 cups of milk and stir continuously to prevent sticking. Cook on medium heat for 15-20 minutes until the sabudana turns translucent.
7. Add 5 cups of sugar and 2.5 tablespoons of cardamom powder. Stir well until the sugar dissolves completely.
8. Add the roasted cashew nuts and raisins to the payasam and mix well.
9. Cook for an additional 5 minutes on low heat, stirring occasionally.
10. Remove from heat and let it cool slightly before serving. Serve warm or chilled as desired.