All You Need:
- 1/2 cup sabudana
- 21/2 cups water
- 2 cups milk, boiled and cooled
- 1/2 cup + 2 tbsp sugar
- 3 tsp ghee
- cardamom powder
- Kaju
- Raisins
- Heat a teaspoon of ghee in a pan and roast sabudana on a medium flame for 4-5 minutes. Set aside
- In the samepan, add the remaining ghee and roast kaju. After they roast, add raisins and mix till they plump up. Keep aside
- Add water to the same kadai and let it boil
- Add sabudana and cover with a lid and cook on a low flame till they turn transparent and soft to touch. Stir occasionally
- Add cardamom and sugar and mix
- Add milk and mix well till combined. Simmer for a few minutes
- Add the cashews and raisins
- This paysam will thicken as it cools. Serve warm or chilled
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