combined with 1 cup gula Melaka
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.
Payasam Gula Melaka.
Payasam Ice Cream.