INGREDIENTS
50 GM SONA MASSORI RAW RICE (SOAKED IN WATER FOR 1 TO 2 HRS)
1 BIG BOWL OF GRATED COCONUT (HALF PIECE OF ONE BIG COCONUT)
250GMS OF POWDERED JAGGERY
2 R 3 ELACHI
8 TO 10 CASHEW PIECES
2 SPOONS OF GHEE
PREPARATION
GRIND SAOKED RICE, GRATED COCONUT AND ELACHI IN MIXIE WITH 2 TO 4 CUPS OF WATER TO A FINE PASTE.
TRANSFER THE PASTE TO A THICK COPPER QUOTED KADAI OR THICK STEEL VESSEL PLACE IT ON SIM FLAME ADD POWDERED JAGGERY AND KEEP ON STIRRING CONTINUOSLY ON A SIM FLAME TILL THE BATTER BECOMES SEMI SOLID. IF THE BATTER IS THICK ADD 1 OR 2 CUPS OF WATER AND ALSO 1 OR 2 SPOONS OF GHEE.IF U NEED MORE SWEET ADD SOME MORE POWDERED JAGGERY. LET THE PAYASAM B SEMI LIQUID AS IT BECOMES THICK AFTER 1 HOUR. REMOVE FROM FLAME AND LET IT COOL ADD FRIED CASHEW NUTS.
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Hello Aunty,
ReplyDeleteSo glad to see you here.
Please put up south Indian dishes for people like us, who can't cook too much and the ingredients which are Indian are limited.
Happy blogging.