Senagapappu Saggubiyyam Payasam (Chana Dal Sago Kheer)

Prep - Soak ½ cup of Chana dal in water and pressure cook upto 2 whistles. Cook ¾ cup of Saggubiyyam (Sago) in 2 cups of Water till soft.

Payasam - In a cooker, add the 1 cup of Jaggery, soaked in 1 cup of strained Chana Dal Water (for 10 minutes) and let it cook for 7-8 minutes on low heat. Add the cooked chana dal and sago along with the liquid and let it slowly simmer for 6-7 minutes, stirring in between. Add 2 cups of Milk, ½ tsp of Cardamom Powder and simmer for 4-5 minutes.

Garnish - Heat a pan, add ½ tbsp of Ghee, toast 8-10 Cashewnuts and few Raisins till golden brown. Add them to the payasam and serve hot or cold.