Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serving : 8 to 10 members
Description
A yummy payasam very own to Kerala . Every house hold has its own version . I guess mine is fusion of Kerala payasam and Tamil Nadu Payasam together . I made it yesterday for my friends Priya and neetha ( both are vegetarians ) and packed it of to their respective homes . Have to mention about the bronze vessel in the picture . It was gifted to my mother – in – law for her wedding by her grand mother . It is actually a bettal leaf stand . My mother – in – law gifted me four things ( very sentimental to her ) to me when I moved in to a seperate house . One this bettel leaf stand , another mortal / pastel and ammi / sil pata ( South Indian grinder made with stone ) gifted to her by her mother and one ceramic plate from Colombo her father had gifted her . All the four gifts are kept with care and respect till date at home . These are a few antique treasures I own .
Ingredients | Quantity |
|---|---|
| Ada | 250 gm packet |
| water | 6 cups |
| jaggery | 1/2 kg |
| coconut milk | 1/2 litter |
| salt | a pinch |
| Bengal gram (boiled) | 50 gm |
| cardamom | 10 powdered |
| rice flour | 5 table spoons |
| ghee | 3 tablespoons |
| cashewnuts | 2 table spoons |
| raisins | 1 table spoon |
| cinnamon | I piece |
| clove | 1 |
| coconut bits | 1 table spoon |
- Boil the Ada in water for 15 minutes or until cooked through .
- Add the boiled Bengal gram , coconut milk , jaggery , cardamom powder and mix well . Bring to boil stirring now and then .
- Dilute the rice flour in little water and pour over the boiling payasam , stirring continuously till a thick flowing consistency is obtained . Remove from heat .
- Heat ghee , add cinnamon , clove , cashewnuts , raisins and coconut bits . Fry till the cashewnuts are brown .
- Pour over the payasam and mix well . Serve hot .
