Javvarisi (sabudhana / Tapioca) – 1/4 cup
Sugar – to taste
Milk – 1/2 litre
Ghee – 1 teaspoon
Dried grapes (kismis)
Boil javvarisi in a cup of water.
Once cooked, add milk and boil.
Add sugar and allow it to boil for a few minutes. Keep stirring.
Remove from fire.
Fry cashewnuts in ghee and add it to the payasam.
Add kismis, cardamom powder and saffron.
Sometimes the milk may curdle when added . As a precaution, boil milk well separately at the side. Add sugar to the javvarisi that is boiling. Remove from fire and add the boiled milk.