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Sunday, 20 August 2017

Karikku Payasam / Tender Coconut Payasam


1 cup karikku / elaneer / tender coconut pulp
1 cup tender coconut water
2 cups of milk
1/2 cup condensed milk
3-4 tbsp sugar
1/2 tsp cardamom powder
1/2 tsp ghee
3 cashew nuts, chopped
few strands of saffron

  1. In a blender, add  tender coconut water and half of the tender coconut pulp and blend well. Keep it aside.
  2. Chop the remaining tender coconut pulp into small pieces and keep it aside.
  3. Heat the milk in a sauce pan and when it starts boiling, add the condensed milk and sugar and mix well. Keep stirring until the mixture reaches the required consistency.
  4. Then add the blended tender coconut mixture and the chopped tender coconut pieces and mix well.
  5. Add in the cardamom powder and mix well. Switch off the flame.
  6. Heat ghee in a small pan and roast the cashew nuts until light golden.
  7. Add the fried cashew nuts and saffron strands to the payasam and serve warm or chilled...

1 comment:

  1. perfect.. i would scrap down the bowl in few minutes... looks good


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