Paal Payasam

A perfect end for any Indian meal !!

Ghee – 1 tbsp. + 1 tsp

Semiya – 1 cup

Milk – 3 cup

Sago - 1/8 cup, soaked in Water for 15 min; then thoroughly washed and cooked

Sugar – ½ cup

Cardamom Powder – 1 tsp

Saffron – few

Cashew – few

Raisin – few

In a pot add 1 tsp Ghee and roast the Semiya until it changes its color to golden. Now, add 2 cups Water to the Semiya and cook till soft (about 80%).

Stir in Milk, Sago, Sugar, Cardamom powder and Saffron; cook the Payasam on medium flame for about 12 min.

Temper Cashew and Raisins in Ghee and add to the Payasam.