- Green Gram (Moong) Dal – 1/2 cup
- Sago (Javvarisi) – 1/4 cup
- Jaggery Powdered – 1/2 cup
- Milk – 1/2 cup
- Cashew Nuts – few
- Raisins – few
- Cardamom Powder – Two pinches
- Ghee – 1 teaspoon
- Soak Sago (Javvarisi) in water for about one hour.
- In a kadai put the green gram dal (Moong) and dry fry till it become light brown.
- Put the fried dal in a cooker and add 2 cups of water and cook for 4 to 5 whistles.
- Boil 2 cups of water and add the soaked sago (Javvarisi) and cook till it become soft and glossy.
- Add little water to the jaggery (just to cover the jaggery) and bring to boil. When it starts boiling, strain it and keep aside.
- Open the cooker and mash the dal well. Keep it on low flame and add the cooked sago to the dal and mix it well. Add jaggery syrup and stir it till it blends well. Allow to boil for few minutes. Add milk and stir it once again. If necessary add little hot water or more milk to make it to the required payasam consistency.
- Fry cashew nuts and raisins in a teaspoon of ghee and add it to the payasam along with cardamom powder. Mix everything well and remove.