Tapioca pearls or sabudana or sago or Chowari – 1 cup (available at Indian stores)
Water- 2 cups to soak tapioca pearls
For making payasam:
Condensed milk- 3/4 th of 300mL can or 1 1/4 cups (add according to your needs)
Milk, whole or skim- 1 cup
Water- 1 cup
Saffron- 2 tsp soaked in 1 tbsp milk
Almonds roasted in ghee- 1/3 cup to garnish
Method:
In a large bowl, soak tapioca pearls in 2 cups of water and keep aside overnight or for 3 to 4 hours till it swells up and turns soft.
Drain the water and keep aside.
Soak saffron in 1 tbsp milk and keep aside for a couple of minutes.
Place a non-stick sauce pan over medium heat.
Add water, milk and condensed milk to the sauce, combine well.
Add saffron soaked in 1 tbsp milk.
Add soaked tapioca pearls and cook at medium low heat for 15 to 20 minutes till the mixture starts to thicken.
Taste and add more condensed milk if you need it to be more sweet.
Roast 1/3 cup blanched almonds in 3 tbsp ghee till it turns golden in color.
Garnish the payasam with roasted almonds.
Cover the saucepan with its lid and remove from the heat.
Let cool down for sometime on the counter top or chill it in the refrigerator and serve.