Cooking Time : 45 to 50 mins
Serves : 3 to 4
Basmati Rice – 1/2 cup
Sago / Javarisi – 1/2 cup
Milk – 1/2 liter + Extra if the payasam got thick
Sugar – 1/2 cup
Condensed Milk / Milkmaid – 3 tblspn
Ghee – 1 tsp
Cashewnuts – 3 tblspn chopped
Cardamom Powder – 1 tsp
Take basmati rice in a blender and powder them coarsely in a blender. Soak sago in water for 15 mins.
Heat milk in a sauce pan and bring it to boil, add in ground rice and sago. Keep stirring till the rice and sago is cooked. It will take around 15 mins.
Add in sugar and condensed milk and mix well. Simmer it and keep stirring for 5 mins.
Add in cardamom powder and mix well.
Fry cashewnuts in ghee till it is golden, add it to payasam and mix well.
|Take basmati rice in a blender|
|Grind them to a coarse mix|
|Soak sago for 15 mins|
|Heat milk in a sauce pan|
|Bring it to a boil|
|Add in ground rice|
|keep stiring till it is cooked|
|Once the rice and sago is cooked|
|Add in sugar|
|Some condensed milk|
|Add in cardamom powder|
|Heat ghee in a tadka pan, fry some cashewnuts|
|Add it to payasam and serve|