Ingredients:
- Milk - 2 cups
- Sago - 1/4 cup
- Rice - 1 tbsp
- Sugar - 4 tbsp (Add or reduce the quantity of sugar based on the sweetness of mango)
- Salt - a pinch
- Mango - 1/2 piece (big mango)
- Ghee -1 tbsp
- Cashew - 6
- Dried Grapes - 6
- Cardamom - 2
Preparation:
Dry roast the rice and coarse powder it.
Fry the cashews and dried grapes in ghee.
Bring milk to boil and add the coarsely powdered rice and cook well.
After the rice gets half cooked, add soaked sago and cook until it becomes soft.
Then, add 4 tbsp of sugar (Tip: Add or reduce the quantity of sugar based on the sweetness of mango), a pinch of salt and fried nuts and mix well. Turn off the stove and let it cool down.
Take out the mango pulp and make a puree out of it.
After the payasam gets to room temperature, add the mango puree to it and serve chilled.
