Senagapappu Saggubiyyam Payasam

Ingredients:

1/2 cup chana dal/bengal gram, soak in water for 1/2 hr, pressure cook upto 2 whistles (soft)

3/4 cup sago/saggubiyyam/sabudana, cook in 2 cups water till soft

1 cup grated jaggery, soak in 1 cup strained chana dal water for 10 mts

2 cups low fat milk

1/2 tsp cardamom pwd

8-10 cashew nuts

few raisins

1/2 tbsp ghee

Method of preparation:

Heat a pan, add ghee and toast the cashew nuts and raisins till golden brown. Remove from pan, keep aside.

In a heavy bottomed vessel, add the jaggery water and let it cook for 7-8 mts on low flame.

Add the cooked chana dal and sago along with left over liquid and let it slowly simmer for 6-7 mts, stirring it once in a while.

Turn off heat. Add the low fat milk and combine. On low flame, allow the payasam to simmer for 4-5 mts. Add the cardamom pwd, toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.