I made this payasam few weeks back, specially for onam. I also made a palada pradhaman which has milk and sugar instead of jaggery and coconut milk. Will share that today. Keep looking for it..I have planned to do three more post for onam. Will manage to share it tomorrow. Check out my other ONAM RECIPES..
This payasam is delicious and has a lovely flavour of coconut milk. So please dont substitute milk in this recipe. Coconut milk and jaggery is really a good combination. So give this and try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 35 to 40 mins
Serves : 4
Rice Ada / Ada - 1/2 cup
Jaggery / Sarkarai - 1 cup
Water - 2 cup + 1/2 cup
Cashewnuts - 3 tblspn
Kishmish - 3 tblspn
Cardamom Powder / Yelakai - 1 tsp
Take jaggery in sauce pan, add in 1/2 cup of water and heat it till the jaggery is melted. Now strain it and set aside.
Take rice ada in a big pan, add in 2 cup of water and cook on low to medium heat till the ada is cooked. Now the ada mix will be thick too.
Add in jaggery water and keep stiring till the mix gets thick.
Add in thin coconut milk and boil for few mins, till it gets thick.
Add in first coconut milk and mix well. Turn off the heat and fry cashews and kishmish in ghee till golden.
Add in cardamom powder and fried nuts to payasam and mix well.
|Take all your ingredients|
|Take jaggery in a sauce pan|
|add little water|
|heat it up|
|once it is melted|
|I used palada bits for this|
|Take them in a pan|
|add lots of water|
|cook on low heat till the ada is cooked|
|now it is almost cooked, keep stiring..|
|ada is cooked|
|add in jaggery water|
|bring it to boil|
|the jaggery will thicken up|
|Now it has got thick|
|add in second thin coconut milk|
|bring it to boil|
|simmer for few mins|
|Once the mix gets thick, add in first thick |
|dont boil at this stage, turn off the heat now|
|now fry some nuts, heat ghee|
|add in cashews and raisans|
|fry till golden|
|now add cardamom powder to the payasam|
|add in nuts|