This South Indian milky dessert is typically served at auspicious occasions like weddings or festivals at Indian temples!
Let's start cooking!
Step 1 - Fry cashew nuts, raisins and semiya in ghee
- In a pan on medium heat, melt ghee and fry cashew nuts for 3 to 5 minutes until lightly browned.
- Add raisins into the pan and continue frying for 1 minute. Leave the ghee in the pan and set aside the cashew nuts and raisins.
- Break semiya in half and toss into the pan. Fry in ghee for 3 to 5 minutes until golden brown. Set aside.
Step 2 - Make payasam
- In a pot on medium heat, mix water, milk, condensed milk and 1 tsp cardamom powder. Bring to a boil.
- Once boiling, add sago and fried semiya. Let it simmer for 30 to 40 minutes until it thickens.
Let's plate and serve!
Transfer payasam into serving bowl and garnish with cashew nuts and raisins. Serve warm.