Ada-200gm
Brown sugar-500 gm
coconut-2 ( to take milk) you can substitute it with any other milk (even low fat milk)
cash nut-20
kismis-20
elakka powder- 1 tea spoon
ghee- 100 gm
- 100 gm
steps
1. Put Ada in boiling water ( stir it while pouring it to prevent it from sticking together) to cook and when it cooks well and Ada becomes soft, wash it in cold water; drain it and put aside.
2. Add brown sugar in boiling water to dilute and put aside.
3. Heat a pan and pour ghee.
4. When ghee becomes hot, pour the brown sugar water.(you can also add the drained ada in the ghee first and saute a little and then add the brown sugar liquid on it)
5. When it began to boil, add the cooked ada in it and stir well occassionaly until it becomes well cooked (tender).
5a. Add the cooked chavvari.
6. When the gravy begins to thicken, pour the coconut milk . At first the diluted milk
and then stir and cook again and then add the thickened milk. (Can add powdered milk also)
7. As a final step, add some cardamon (Elakka powder, and fried (in ghee) kismis and cashnuts and stir well.
Payasam is ready
If it is too sweet or thick, you can add milk and stir it; and if you want to make it more sweater, just add some sugar.
