Chena Kilangu Payasam

Wash the yam thoroughly to remove all dirt, peel the skin and chop it into small pieces

Boil the yam pieces in sufficient water

Grind it to a smooth paste using a mixie

You can grind it coarsely if you like to have some texture

Melt the jaggery in little water and strain it to remove any impurities

Soak the sago for half an hour, boil it till it becomes transparent and keep aside

Take a heavy bottomed pan

Add the jaggery syrup, boiled sago and yam paste to this

Add the coconut milk and boil the mixture

Add more water or coconut milk and boil to bring it to your desired consistency

Add the crushed cardamom pods

Heat ghee and roast the cahsews and raisins in a small pan

Add it to the payasam

Switch off and cover it

Let it rest for a few minutes before serving