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.
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.
Tags: Deepavali, Fernleaf, payasam, pudding, RECIPES