|
Raw Pappaya (Kapplanga) |
1 kg |
|
Milk |
2 litre |
|
Sugar |
2 ½ cup |
|
Ghee |
3 tablespoon |
|
Raisins |
15 |
|
Safron (kumkumapoovu) |
A
pinch |
|
Cardamom |
10 crushed |
|
Cashew nuts |
10 broken |
Peel and grate the pappaya. Boil it in very little water till it becomes tender. Drain off the water. Fry the pulp in ghee until it is dry and golden brown in color. Add milk and sugar. Boil it, stirring continuously until the payasam becomes thick and creamy. Fry raisins and cashews in ghee and add to the payasam. Add saffron, cardamom. Mix well Serve hot or cold.
(Contributed by Padma Vibushan Dr. Balu Sankaran)
