Payasam

One of my best cold dessert would definitely be Payasam, an Indian dessert made with mung bean and assortment of other ingredients.  I've been enjoying this dessert warm but I was told otherwise and they were definitely right as this chilled dessert took a three hundred and sixty degree turn!

About 10 strands of vermicelli or angle hair
2 tbs sago
1 cup mung bean

2 cup water
1 cup fresh milk
1/2 cup evaporated milk
1/2 cup sugar
pinch of salt
1/4 cup cashew nuts- chopped
1/4 cup golden raisins
2 tbs ghee
2 pods of cardamon - use the seeds only

Boil mung bean until cooked, strain and set aside.
Soak sago for 15 min.

In a pot, over a low heat, put ghee,cardamon seeds,nuts and raisins. Add the vermicelli. Watch the heat as the raisins burns easily.
Add all the liquids, salt and sugar, stir well. Add the cooked bean and sago.
If if it's too thick, add some water. Let it come to a boil and remove from heat.
Serve warm but I strongly suggest you cool it down and put the pot in the freezer for about an hour.
Now you're ready for an amazing dessert.
Happy cooking....jue