- Ada – 1/2 cup/75 gms
- Jaggery – 250 gms
- Ghee – 2-3 tsp
- Medium thick coconut milk – 1 3/4 cups
Thick coconut milk – 1 1/4cup
- Tiny coconut slices – 1-2 tbsp
Cashew nut – a handful
Cardamom – 2-3, crushed
Cook the ada in 2-3 cups of water, till it becomes soft. Strain the ada and wash it in cold water to remove the stickiness. Add 3 tbsp of water to the jaggery & melt it. Strain the melted jaggery. In a deep bottom pan, combine melted jaggery, cooked ada & 2 tsp of ghee. Cook on low – medium heat till the mixture becomes thick and start separating from the pan. Add medium thick coconut milk. Cook on medium -low heat and stir in between. When the coconut milk reduce to half the quantity, add thick coconut milk and stir well. Cook for 3-5 minutes. Kindly note that the payasam will thicken itself later on, so after adding thick coconut milk, do not keep it for a long time. Add crushed cardamoms, just before removing from the gas.
Heat 1 tsp of ghee in a pan & fry the coconut slices & cashew nuts. Add it to the payasam. Serve hot.