Ingredients
- Grated Coconut – 2 cups, Medium tender
- Rice – 1 tbsp, soaked
- Sugar – ½ cup
- Cardamom Powder – ½ tsp
- Cashew nuts – 10
- Saffron – 5 strands
- Ghee – 1tsp
Preparation Method
- Take a coconut which is not very thick or very thin inside.
- Grate and grind along with a tablespoon of soaked rice & 1 ½ cups of water.
- Strain the milk; this is called first coconut milk. Pour again a cup of water and grind again.
- Filter the milk and keep it in a separate cup.
- Repeat once again to take the third milk.
- Keep separately the first, second and third coconut milk.
- Take a thick bottomed vessel and pour the third milk.
- Boil for 2 minutes and then add the second milk & sugar.
- Stir constantly as rice added in this, it may stick to the bottom of the vessel.
- Once the sugar has dissolved fully, add the first milk.
- Soak the saffron in a teaspoon of hot milk.
- Fry the cashew nuts in a teaspoon of ghee. Break the nuts into two.
- Mix the saffron, cardamom powder and fried cashew nuts.
- Remove the payasam from the stove, once it starts boiling. Boiling for long time may curdle the coconut milk.
- Delicious coconut milk payasam is ready to serve.
- Serve hot or in room temperature.
