Carrot Sago Payasam

Directions

• Begin by immersing the sago (Javvarisi) in water for approximately one hour, allowing it to absorb moisture and soften. Simultaneously, soak about 10 cashew nuts in a modest amount of milk for about 20 to 30 minutes to enrich their flavor and texture.
• In the meantime, wash and peel the skin from the carrot before cutting it into medium-sized pieces. Boil the carrot pieces in a bit of water until they attain a tender consistency.
• Next, rinse the soaked sago thoroughly and discard the water. Add fresh water, about one to two cups, and simmer until the sago transforms into a soft and glistening mixture.
• Transfer the cooked carrot and soaked cashews, along with the milk they were soaked in, into a blender. Process until you achieve a smooth and fine paste.
• Select a heavy-bottomed vessel to prepare the payasam. Pour in the milk and gradually heat it to a boil. Once it begins to bubble, lower the heat, introducing the carrot paste and the cooked sago to the mixture. Stir thoroughly to combine these elements before adding sugar to taste. Let this mixture simmer for a few minutes on a medium flame to allow the flavors to meld.
• Meanwhile, in a separate pan, sauté a few cashew nuts and raisins in a teaspoon of ghee until they turn golden and plump, releasing a fragrant aroma. Transfer this into the simmering payasam, followed by a sprinkle of freshly ground cardamom powder for an aromatic finish. Stir well to incorporate these final additions before removing the vessel from heat.
• Your rich and delightful payasam is now ready to be served, offering a harmonious blend of textures and flavors, making it a perfect end to a festive meal.