Apple Sabudana Payasam

Step 1: Prepare Apples and Raisins

Peel the skin off two medium-sized apples. Grate the peeled apples using the larger holes of a grater. In a separate bowl, add 2 tablespoons of raisins and soak them in a little water.

Step 2: Sauté Grated Apples

Heat 2 tablespoons of ghee in a pan. Add the grated apples to the melted ghee. Sauté the apples well over medium heat, stirring continuously, until all the moisture evaporates and the apples turn into a golden caramel color. This process takes about 5-7 minutes. Once done, remove the sautéed apples and set aside in a bowl.

Step 3: Fry Cashews

In the same pan, add another 2 tablespoons of ghee. Add 2 tablespoons of cashews and fry them until they turn light golden brown. Remove the fried cashews and set them aside.

Step 4: Boil Milk and Sabudana

Pour 1.25 liters of milk into the pan and bring it to a boil over high flame. Once the milk is boiling, add 1/3 cup of washed fine sabudana. If using regular sabudana, soak it for 30 minutes before adding. Continue to boil and stir the mixture until the sabudana becomes translucent and the milk thickens, reducing to about 800ml. This will take approximately 10-15 minutes.

Step 5: Add Condensed Milk and Apples

Once the sabudana is translucent and the milk has thickened, add 1.75 cups of condensed milk to the pan and mix well. Allow it to boil for 3-4 minutes. Then, add the sautéed apple gratings and continue to boil for another 3-4 minutes, stirring occasionally.

Step 6: Finish the Payasam

Add the fried cashews and soaked raisins to the payasam. Stir in 1 teaspoon of vanilla extract. Mix everything thoroughly. The payasam should be slightly thin at this stage, as it will thicken further upon cooling.

Step 7: Serve

Pour the Apple Sabudana Payasam into serving bowls. Garnish with sliced almonds and fresh apple pieces. Serve warm or chilled as desired.

• Grate apples using larger holes of the grater to prevent them from turning into a paste.

• Stir sabudana constantly while boiling to prevent it from sticking to the bottom of the pan.

• The payasam will thicken as it cools, so keep it slightly thinner when hot.

• For best results, serve chilled.

• If using sugar instead of condensed milk, add approximately 1.5 cups of sugar, adjusting to taste.

• For a more traditional flavor, use 1/2 tsp cardamom powder instead of vanilla extract.