Milk – 1/2 Litre
Sago Pearls – 1/2 cup
Alphonso Mango – 2
Sugar – 1/2 cup or more
Cardamom powder – 1/4 tsp
Saffron threads – 2 to 3
Cashewnuts – 8 to 10
Ghee – 1/4 tsp
Boil milk and set aside.
Wash sago pearls 3 to 4 times in lot of water and soak in little water for half an hour till it swells.
Wash and peel the mangoes.
Puree one mango into a smooth paste. Chop the remaining mango into small pieces.
Crush the saffron threads with little hot milk.
In a large pan, take some water and add sago pearls .Cook the sago pearls till they become transparent.
Once sago is cooked well, add milk and thicken the payasam a little.
Add saffron milk mixture ,sugar and cardamom and cook for 10 to 15 minutes.
Set aside the Payasam to cool completely.
In a small pan, heat ghee.Once ghee is hot, fry the cashews till light brown. Pour over the Payasam.
Once the Payasam is cooled completely, add mango puree and mix well.
Add the chopped mango pieces.
Serve the Payasam chilled .