For cups melt both the compounds, and mix well. Grease slightly paper tea cups.
Pour in the melted chocolate into cups, swirl them so that inner portions are properly coated with chocolate. Refrigerate the cups for 5-10mins
Repeat this procedure thrice. Once cooled complete, slowly de mould the cups and your chocolate cups are ready to serve
For payasam, take heavy bottom pan, add ghee to it. Cook sevaiyan for 15-20sec. Pour in milk and stir until mixed well.
Add milk masala to it and cook till sevaiyan turns soft. It take about 25-30 mins for payasam to get ready.
Add sugar and cook for more 10 mins.
Let the payasam cool down completely.
Payasam should be either chilled or at room temperature. Pour in the cups and refrigerate it till serving.
Serve chilled.
