Payasam recipe

Directions

1. 1
   Dry-roast the green gram in a heavy-based frying pan over medium heat for 4 minutes.
2. 2
   Remove and set aside to cool slightly.
3. 3
   Using a mortar and pestle (or spice grinder), pound the green gram into a fine powder.
4. 4
   Set aside.
5. 5
   Melt the ghee in the frying pan and fry the sago over medium heat for 3 minutes, or until it starts to puff and pop.
6. 6
   Add the vermicelli noodles and fry for 1 minute, or until golden brown, stirring continuously so the vermicelli doesnt burn.
7. 7
   Remove and set aside.
8. 8
   Fry the cashews and raisins in the extra ghee over low heat for 12 minutes until golden, then remove with a slotted spoon and drain on paper towel.
9. 9
   Bring 875 ml (30 fl oz/3 1/2 cups) water to the boil in a large saucepan.
10. 10
    Add a pinch of salt, then quickly add the sago and vermicelli and stir well.
11. 11
    Simmer for 18 minutes over lowmedium heat, stirring regularly, until it thickens and the sago is cooked and turns transparent (stir continuously for the last 5 minutes so the sago doesnt catch on the bottom of the pan).
12. 12
    Add a little more water if needed.
13. 13
    Add the coconut milk, bring almost to the boil, then reduce the heat to low and simmer for 3 minutes, stirring continuously, until the mixture starts to thicken slightly.
14. 14
    Stir in the green gram powder and simmer for 34 minutes.
15. 15
    Add the sugar, cardamom and coconut cream and cook for 45 minutes, stirring, until the mixture thickens a little.
16. 16
    Stir in the fried cashews and raisins or sprinkle them on top.
17. 17
    Serve hot in small cups.