1 Heat a pan, add ghee and toast the cashew nuts and raisins till golden brown. Remove from pan, keep aside. 2 In a heavy bottomed vessel, add the jaggery water and let it cook for 7-8 mts on low flame. 3 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. 4 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. Cooking Time: 45 mts Cuisine: Andhra Serves 5-6 persons . 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
