|
Adda
|
One
packet (ready made available) |
|
Jaggery
(Sharkara) |
One
kg |
|
Coconut |
4
(for extracting milk) |
|
Coconut
|
One
cup (Cut into very
small thin pieces) |
|
Cashew
nut |
One
cup |
|
Kismis
(dry grapes) |
½
cup |
|
Cardamom |
6
(powdered) |
|
Dry
Ginger (Chukku) |
One
teaspoon (powdered) |
|
Ghee |
One
cup |
Grate the coconut and grind it in a grinder and
extract the first milk (say 6 cups). Then add one cup water to the ground
coconut and grind it well to take the second milk (diluted milk).
Fry cashew, grapes in one table spoon of ghee and
keep it aside.
Cook the ada in 4 cups of water. Once it becomes
soft, remove from fire and pour cold water on it so that it does not
remain sticky. Drain water from it.
Keep a pan on fire and melt the jaggery in it. Keep
on stirring till it is completely melted. Now add the ghee and keep on
stirring well. After 30 seconds add the Adda and mix well. Now add the
second milk and mix well till
it boils. Add cashew and grapes. Mix well.
Remove from the fire and after one minute pour the
first thick coconut milk along with the dry ginger powder and cardamom
powder. Mix well.
If the payasam is very thick, you can dilute it to
your preference by adding more thick coconut milk or drinking milk.
