Payasam Recipes for Deepavali with Fernleaf

Ingredients:
Sago – ½ cup
Water – 2 cup
Gula Melaka – 1 cup
Ghee – 1 table spoon
Cashew nuts – ¼ cup
Raisins – 1/3 cup
Buah Pelaga powder – ½ tea spoon
Konyakku Jelly Powder – 1 packet
Fernleaf Full Cream Milk Powder – 8 table spoons
Safron (optional) – 1 pinch

1. Heat up the ghee in the pan, add cashew nuts and raisins. Then stir fry until it’s golden.
2. Boiled the sagu with water.
3. Add Fernleaf milk with gula Melaka (palm sugar) with buah pelaga powder.
4. Add Safron (optional), stir and slowly cook till it’s thicken.
5. Add cashew nuts and raisins.

1. Follow the Payasam Gula Melaka Recipe steps 1 to 3.
2. Add the konyakku jelly powder and stir slowly.
3. Let it cool down a bit and pour the payasam into the jelly mould and chill it in the refrigerator.

1. Follow the Payasam Gula Melaka Recipe steps 1 to 3.
4. Add Safron (optional), stir and slowly cook till it’s thicken.
3. Let it cool down a bit and add cashew nuts and raisins in the ice cream mould and then pour the payasam and freeze it in the refrigerator.

** Recipes are from FernLeaf