Chena Kilangu Payasam

Chena Kilangu Payasam

Cooking Time

Preparation Time : 30

Cook Time : 15

Total Time : 45

Ingredients

Serves 4

  • Chena Kilangu (Yam) 1 kgs

  • Jaggery 1/2 - 3/4 kgs

  • Coconut Milk - 1/2 litre

  • Raisins 50 gms

  • Cashew 50 gms

  • Crushed Cardamom 5 nos

  • Nova Ghee 50 gms

Directions

  • 01

    Wash the yam thoroughly to remove all dirt, peel the skin and chop it into small pieces

  • 02

    Boil the yam pieces in sufficient water

  • 03

    Grind it to a smooth paste using a mixie

  • 04

    You can grind it coarsely if you like to have some texture

  • 05

    Melt the jaggery in little water and strain it to remove any impurities

  • 06

    Soak the sago for half an hour, boil it till it becomes transparent and keep aside

  • 07

    Take a heavy bottomed pan

  • 08

    Add the jaggery syrup, boiled sago and yam paste to this

  • 09

    Add the coconut milk and boil the mixture

  • 10

    Add more water or coconut milk and boil to bring it to your desired consistency

  • 11

    Add the crushed cardamom pods

  • 12

    Heat ghee and roast the cahsews and raisins in a small pan

  • 13

    Add it to the payasam

  • 14

    Switch off and cover it

  • 15

    Let it rest for a few minutes before serving

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