Saggubiyyam Payasam (Sago / Sabudhana Pudding)

Wash and soak 1/2 cup of Saggubiyyam in water for an hour.

Grate 1/2 cup of Jaggery and keep aside. Heat a sauce pan with 3-4 tbsp of Water and add the jaggery to it. Once the jaggery melts, sieve it to remove all the impurities. Add the mixture back to the sauce pan and let it thicken till it reaches 1-string consistency. Remove from heat and let it cool completely.

In another saucepan, take 1 1/2 cups of Water, the soaked Saggubiyyam and let it cook until they turn transparent/cooked. Add a cup of Milk, a tsp of Cardamom Powder and cook until the mixture thickens. Add the cooled jaggery mixture and mix well. Remove from heat and transfer into a bowl.

Heat a tbsp of Ghee in a small pan and saute a tbsp of broken Cashews and few Raisins until golden brown. Remove from heat and add to the payasam.

Serve warm or chilled.

Note: Replace 1/2 cup of Jaggery with 1/2 cup of Sugar and add after the saggubiyyam is cooked.