Ada - 1 1/2 cups.
Jaggery 1 cup.
Ghee - 3 tbsp.
Cashew nuts - 10 to 12.
Coconut milk - 400 ml. (14 fl oz) or 2 cups.
powdered cardamom - 1/2 tsp.
METHOD:
Cook the ada with 4 cups water. Strain the cooked ada with cold water. Heat ghee, add the cooked ada and jaggery. Stir for 2 to 3 minutes. Add half of the milk, continue stirring, by adding the remaining milk, till it thickens. Sprinkle the cardamom powder, mix well and remove from fire. Fry the cashew nuts in the ghee and add to the payasam.
"ENJOY COOKING AND EATING"
No comments:
Post a Comment