Monday, May 26, 2008

How to make Tender Coconut Payasam

1. tender coconut meat (6-7 months old nut, pared and sliced into small pieces) - 0 .5 kg
2. ghee- 50 gm
3. jaggery-700 gm
4. coconut milk
(1st and 2nd milk )-3 cups
5. cashewnuts-50 gm
6. kismiss- 50 gm
7. coconut (sliced and roasted in ghee) - 1 tsp
8. cardomom- 10 nos
9. rice flour- 2 tsp
Heat thick bottomed cookware and put 25 gm of ghee. To this put tender coconut meat pieces and stir for 15 minutes in low heat. Add the thick syrup of jaggery and stir for another ten minutes . When jaggery stick to the tender coconut meat well, add the second milk of coconut. For thick consistency add rice flour mixed in little cold coconut milk through a sieve and stir well. Continue stirring and when about to boil add the first milk. Remove from fire and add roasted cashewnuts, kismiss, sliced coconuts and cardomom powder

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