Recipe Description
This recipe allows you to enjoy payasam as an ice cream. Don’t forget to let the mixture cool down before pouring it into the ice cream moulds. Also, here’s a tip to keep the ice cream sticks upright – cover the moulds with tin foil, poke the sticks into the ice cream then freeze. This recipe is courtesy of Fernleaf.
Recipe Ingredient
- 1tbsp ghee
- 1/4cup cashew nuts
- 1/3cup raisins
- 1/2cup sago
- 2cups water
- 8tbsp milk powder (full cream)
- 3cups water, combined with 1 cup gula Melaka
- 1/2tsp cardamom powder
- 1 pinch saffron, optional
- 10g konnyaku jelly powder
Instructions
- Heat up ghee in cooking pan, add cashew nuts and raisins. Stir fry until the nuts and raisins are golden brown. Remove from heat and set aside.
- In a different pot, boil the sago in water until it is translucent.
- Mix milk powder, gula Melaka and cardamom powder into the pot of sago.
- Add in saffron (optional) and continue stirring until the payasam thickens.
- Remove from heat and leave the payasam to cool.
- Divide the cashew nuts and raisins equally into the ice cream mould.
- Fill in the mould with the payasam and store it in the freezer until completely frozen. Serve.
