Ingredients
1 cup - 200ml
- Store bought ada- 1/2 cup
- Grated Jaggery - 1 cup
- Coconut milk – 2 cups
- Cardamom - 2 nos ( crushed)
- Roasted coconut - 2 tbsp
- Cashews & raisins - optional
- Ghee - 2 tbsp
- Milk – as needed (optional)
Method
Soak the ada in hot water for 30 minutes & pressure cook it in medium flame for 1 whistle adding water twice the quantity of ada. Don’t worry even if ada turns slightly mushy because if you put them in jaggery syrup,it will separate.Remove the ada and set aside.
Chop a coconut slice into small pieces.Chop the cashews and roast everything in ghee.Add to the payasam at the end.
Slice the coconut using the back of ladle or knife OR grate a medium sized coconut.Grind it adding 1 cup of water.Strain the thick coconut milk.This is first milk.Set aside.Again grind the mixture adding 1/2 cup of water and take the second milk.Grind it again adding 1/2 cup of water and take the 3rd milk.Keep aside.
In a wide bowl,melt the jaggery and strain the syrup to remove the impurities.Add this syrup to the cooked ada.Boil well.Add the 3rd milk and boil for 2-3 minutes and add the second milk.Boil for a minute and add the first milk.Switch off the stove after adding the first milk because over boiling may curdle the mixture.Lastly add the roasted coconut pieces,cashews and raisins and add to the payasam.
Enjoy !