Arisi Payasam Recipe (Rice Sago Kheer)

• ½ cup Basmati Rice
• ½ cup Sago / Javarisi
• ½ liter Milk (+ Extra if the payasam got thick )
• ½ cup Sugar
• 3 tbsp Sweetened Condensed Milk
• 1 tsp Ground Cardamom

For garnishing

• 1 tbsp Ghee
• 3 tbsp Cashews (chopped)

1. 1

   Pre-prep - start by soaking the sago in warm water for 15 minutes. While that’s soaking, grind the basmati rice coarsely, not to a powder, just a rough texture. This helps the rice cook faster and gives the payasam a creamy base.

2. 2

   Making the base - Next, heat the milk in a heavy-bottomed saucepan. Once it starts to boil, reduce the heat and add both the ground rice and the soaked sago. This is the part that needs your attention — stir regularly to avoid lumps or sticking to the bottom.

3. 3

   Cooking the kheer After about 15 minutes, the rice and sago should be soft and cooked through. then add the sugar and the condensed milk. Stir it in and let everything simmer together for 5 more minutes. You’ll see the payasam thicken up beautifully at this point.

4. 4

   Final flavoring - Once the texture is right, add the cardamom powder and mix it in. Meanwhile, in a small tadka pan, I heat a little ghee and fry the cashews until golden. Pour this fragrant topping over the kheer and give it one last mix.