This version of payasam allows to serve it in different shapes – all you need are jelly moulds of different shapes. If you want, you can also opt to incorporate some layers to the pudding – you can alternate a layer of payasam with a layer of milk for the pudding. This recipe is courtesy of Fernleaf.
- 1 tbsp ghee
- 1/4 cup cashew nuts
- 1/3 cup raisins
- 1/2 cup sago
- 2 cups water
- 8 tbsp milk powder(full cream)
- 3 cups water (combined with 1 cup gula Melaka)
- 1/2 tsp cardamom powder
- 10 g 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.
- Continue stirring and add on the konnyaku jelly powder
- Stir until the payasam thickens. Remove from heat.
- Leave the payasam to cool for a short while before spooning the mixture into the jelly mould.
- Store in the refrigerator until the pudding is firm. Serve with cashew nuts and raisins.