Ice Cream Payasam 

serves 4
30 mins


  • ½ cup sago
  • 5 cups water
  • 8 tbsp Fernleaf Milk Powder
  • 1 cup gula melaka
  • ½ tsp cardamom powder
  • 1 tbsp ghee
  • ¼ cup cashew nuts
  • ⅓ cup black or golden raisins


1 pinch of saffron


  1. Mix the gula melaka well with 3 cups of water.
  2. In a wok, heat up the ghee and add the cashews and raisins. Fry until golden-brown. Turn off the heat and let sit.
  3. In another pot, boil the sago in 2 cups of water until the sago is cooked.
  4. Mix the Fernleaf Milk Powder and cardamom powder into the gula melaka water. Add this mixture to the sago
  5. Add saffron (if using) to the sago and cook until the mixture is thick.
  6. Turn off the heat and let the mixture cool.
  7. Divide the cashews and raisins into 4 parts and place each part into an ice cream mold.
  8. Fill the 4 ice cream molds with the cooled sago mixture. Place the ice cream molds in the freezer and serve after the mixture is frozen.