Payasam Recipe

Soak (quick method) and drain

Rinse the sago under cold water until water runs clear. Place sago in a bowl and cover with warm water by about 1 inch. Soak for 20–30 minutes until pearls are slightly translucent and have softened but still hold shape. Drain thoroughly in a fine mesh sieve and set aside. (If using small pearl sago, 15–20 minutes is usually sufficient.)

Alternative: If you prefer not to soak, you can cook sago directly in milk (see next section) but keep stirring to prevent sticking.

Crush the cardamom pods lightly to expose seeds. If using saffron, steep strands in 1 tablespoon warm milk and set aside.

In a heavy-bottomed saucepan, bring the 4 cups of whole milk to a gentle simmer over medium heat, stirring occasionally to prevent scorching. Watch carefully so the milk does not boil over.

Once the milk is simmering, reduce heat to low. Add the drained sago pearls gradually while stirring so they distribute evenly. Continue simmering gently, stirring frequently, until the sago turns fully translucent and soft, about 12–18 minutes depending on pearl size.

When sago is cooked and the mixture has thickened slightly, add the sugar and a pinch of salt. Stir until sugar dissolves completely. Simmer on very low heat for another 4–6 minutes so the flavors meld and the payasam reaches a thick, creamy consistency. If it becomes too thick, add up to 1/4 cup warm milk and stir.

Stir in the crushed cardamom (and saffron-infused milk if using) and remove from heat. Taste and adjust sugar or salt as needed.

While the payasam is simmering, heat 3 tbs ghee in a small frying pan over medium heat.

Add cashew halves and fry, stirring, until they turn golden brown (about 2–3 minutes). Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.

In the same ghee, quickly fry the raisins until they plump and the skins start to blister (about 30–45 seconds). Remove and set aside with the cashews.

If using slivered almonds, toast them in the ghee briefly until light golden and add to the nut mix.

Stir half of the fried cashews and raisins into the hot payasam so they release flavor. Reserve remaining nuts/raisins for garnish.

If using rose water, add 1 teaspoon now and stir briefly. Adjust to taste—rose water is potent, so add sparingly.

Transfer payasam to serving bowls. Garnish with remaining fried cashews, raisins, toasted almonds and a few saffron strands (if used).

Serve warm or chilled. Payasam will thicken as it cools; to loosen, stir in a splash of warm milk before serving.