Sago Payasam

Ingredients
Sago: 1 cup
Sugar: 1 ½ cups
Milk: 4 cups
Cardamom powder: A pinch
Ghee: 2-3 tsp
Cashew nut, raisins and coconut pieces: ¼ cup



Method
Soak sago for 3-4 hours. Boil milk and add the soaked sago. Cook till the sago is transparent and soft. Add sugar and stir well. Fry cashew nuts, raisins and coconut pieces in ghee and add to the payasam. Add cardamom powder and remove from the flame. Serve hot or cold.

Note: Can add jaggery instead of sugar

Flaked Rice Payasm

Ingredients
Flaked rice: 1 cup
Sugar: ½ cup
Milk: 2 cups
Cardamom powder: A pinch
Cashew nut and raisins: 2-3 tsp
Ghee: 2-3 tsp



Method
Heat ghee in a pan and fry cashew and raisins till golden brown. Remove from the fire and set aside. With the remaining ghee, fry the flaked rice till golden brown. Boil milk in a pot and add the fried flaked rice to it. Cook in medium flame till the flaked rice is done. Add sugar, cardamom and stir well. Transfer to a serving bowl and garnish with cashew nuts and raisins.

Note: Can add jaggery instead of sugar.

Moong Dal Payasam

Ingredients
Moong dal: 1 cup
Sugar: 1 cup
Milk: 1 cup
Water: 3 cups
Cardamom powder: A pinch
Saffron: A pinch
Cashew nut and raisins: 3-4 tsp
Ghee: 3-4 tsp



Method
Take a pressure cooker and fry moong dal with little ghee till golden brown. Add 3 cups of water and pressure cook it up to 2 whistles. After that, mash well in the ladle. In another vessel, bring milk to boil adding saffron. Add the mashed moong dal and boil well for 5-10 minutes. Add sugar and stir well before adding ghee roasted cashews and raisins. Remove from the flame and add cardamom powder. Transfer to a serving bowl and garnish with cashews and raisins. Serve hot or cold.

Note: Can add jaggery instead of sugar.