Topic started by Kavitha Ravi (@ jrc-cache5.jaring.my) on Mon May 24 00:10:03 EDT 2004.
All times in EST +10:30 for IST.
Even though I have tasted many versions of this payasam,I like very much the recipe of my late mom-in-law.Try it and let me know.
TENDER COCONUT PAYASAM
Coconut quite tender 1 cup
( cut into small pieces )
Fresh milk 3 cups
Sugar 5 tbs
Chopped nuts and raisins 1 tbs each
Condensed milk ½ cup
Ghee 2 tbs
A 1/4 tsp of cardamon powder
a tiny pinch of salt
METHOD:
Fry the nuts and rasins in the ghee.
Wash the tender coconut pieces and keep dry.
Fry the coconut pieces for a little while in the same ghee.
Pour 2 cups of milk into it and cook the tender coconuts.
Stir continuously as the milk thickens.
When the coconut pieces are fully cooked, add the sugar and the condensed milk.
Add the remaining milk, add the fried nuts and rasins.
Let it boil once, add the cardamon powder.
Remove from fire.Cool.
It tastes best when chilled
Note: If you like ,you can add 2 cups of fresh milk, and in the end add a cup of thick coconut milk.
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