This recipe allows you to enjoy payasam as an ice cream. Don’t forget to let the mixture cool down before pouring it into the ice cream moulds. Also, here’s a tip to keep the ice cream sticks upright – cover the moulds with tin foil, poke the sticks into the ice cream then freeze. This recipe is courtesy of Fernleaf.
- 1tbsp ghee
- 1/4cup cashew nuts
- 1/3cup raisins
- 1/2cup sago
- 2cups water
- 8tbsp milk powder (full cream)
- 3cups water, combined with 1 cup gula Melaka
- 1/2tsp cardamom powder
- 1 pinch saffron, optional
- 10g konnyaku jelly powder
- Heat up ghee in cooking pan, add cashew nuts and raisins. Stir fry until the nuts and raisins are golden brown. Remove from heat and set aside.
- In a different pot, boil the sago in water until it is translucent.
- Mix milk powder, gula Melaka and cardamom powder into the pot of sago.
- Add in saffron (optional) and continue stirring until the payasam thickens.
- Remove from heat and leave the payasam to cool.
- Divide the cashew nuts and raisins equally into the ice cream mould.
- Fill in the mould with the payasam and store it in the freezer until completely frozen. Serve.