Ingredients( Serves 8-10)
Ada
– 200 gm
Jaggery
– 400 gm
Water
– 1/3 cup + water for cooking ada
2
large coconut for extracting coconut milk
which yields;
2 cups of thick coconut milk /Onnam pal
4
cups thin coconut milk /randam pal
Dry
ginger – ¼ tsp
Cardamom
powder – 1 tsp
Cococnut slices – 1 tablespoon
Cashewnuts – 1 ½ tablespoon
Sultanas
– 1 tablespoon
Ghee
– 3 tablesoon
Boil
few cups of water with ½ tsp of ghee in a big pan. Make sure there is enough water to
cook ada. Cook ada until it’s soft and cooked well.
Drain
water and wash the ada in a colander with
some cold water to remove the excess starch. Strain and keep it aside.
Meanwhile
add jaggerry in a thick bottom pan /non -stick
pan and melt jaggery with 1/3 rd cup of water.
Add
cooked ada to the melted jaggery and cook the ada with 1 tablespoon of ghee in jaggery until the
jaggery coats the ada and begins to leave the sides of the pan.
Add
the thin coconut milk to the ada and cook until milk reduces and thickens ( takes
about 15-20 minute)
Finally
add the thick coconut milk and mix well , remove from fire before it boils.
Add
chukka/dry ginger powder and cardamom powder to the payasam.
In
a small pan ,add 1 tablespoon of ghee
and fry the coconut slices until brown.
Add it to the payasam.
In
the same pan add another tablespoon of ghee and fry cashewnut slices
and sultanas until cashewsnut are brown and sultanas plumps up.
Add
this to the payasam too. allow the payasam to rest for some time for the
flavours to mingle.
Enjoy
!
