In making Sabudanar payes, the method of soaking it in a little milk at the beginning is great instead of soaking it in water. This way, there is no hassle of draining the water, and it can be poured directly into boiling milk. You have highlighted the issue of stirring the payas continuously so that it does not stick to the bottom while cooking. It is very normal for the mouth to become bitter when you are sick. At such a time, you do not have to chew much, so you can eat soft and sweet foods very easily, and it also gives the body quick energy. I think that making this kind of light sagudana payes is not only easier than eating heavy food when you are sick, but also quite comfortable for the body. The memory you wrote about eating milk-roti or milk-jaggery from your mother's hands when you were sick as a child will match the childhood of many. Thank you for sharing a wonderful recipe. Best wishes to you in this contest. 😊