Ingredients

The following ingredients have 6 Servings
  • Rice Ada - 1 packet (250 gms)
  • Jaggery - 500 gms
  • Sago (Tapioca Pearls, Sabudhana, Chawwari) - 1/4cup (optional)
  • Coconut Milk (Thick Milk) - 2 cups
  • Diluted Coconut Milk - about 6-7 cups (as needed) - Note: * You can use canned coconut milk or extract fresh milk.
  • Dried ginger powder - 1 tsp
  • Cardamom powder - 1/2 tsp
  • Salt - a pinch
  • For garnishing
  • Ghee - 3-4 tbsp
  • Cashew nut pieces - handful
  • Coconut slices (cut in to small pieces) - handful

Instruction

  • Take a big pot of water and bring it to a boil. Add the rice ada to it and cook till it is done.
  • Drain the excess water. Pour cold water over the ada to prevent it from sticking to each other. Keep this aside.
  • In a smaller pot cook the tapioca pearls in enough water. When the pearls turn transparent, drain the water and keep it aside.
  • Take a heavy bottomed pan and melt the jaggery with little water.
  • After the jaggery is melted, strain it through a metal sieve to remove any impurities. Return it back to the heavy bottomed pan.
  • Add the cooked ada, cooked sago and the diluted coconut milk to the jaggery.
  • Bring it to a boil.
  • In the meantime, heat the ghee in a separate pan and fry the cashew nut pieces and coconut pieces till it turns golden brown in colour.
  • Finally add half the fried cashews and coconut pieces along with the ghee, cardamom powder, ginger powder, salt and the thick coconut milk to the payasam.
  • Mix everything and switch off. Do not boil after adding the thick coconut milk.
  • Garnish with the other half of cashew and coconut pieces and serve hot or cold.