Chena Payasam

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Chena Payasam


Cooking Time

Preparation Time :30 Min

Cook Time : 15 Min

Total Time : 45 Min


Serves : 4
  • Chena kizhangu(Yam) - 1 kg

  • Jaggery- 750 gm

  • Chowwary/Javarisi(Sago) - 150 gm

  • Coconut milk - 1/2 litre

  • Raisins- 50gms

  • Cashews- 50gms

  • Cardamom - 5 pods(crushed)

  • Ghee- 50gms


  • Wash the yam thoroughly to remove all dirt, peel the skin and chop it into small pieces.
  • Boil the yam pieces in sufficient water.
  • Grind it to a smooth paste using a mixie. Also coarsely grind it for more texture
  • Melt jaggery in little water and strain it to remove any impurities.
  • Soak the sago for 1/2 an hour, boil it till it becomes transparent and keep aside
  • Take a heavy bottom pan. Add the jaggery syrup, boiled sago and yam paste to this.
  • Add the coconut milk and boil the mixture.
  • Add more water or coconut milk and boil it to bring it to your desired consistency.
  • Add the crushed cardamom pods.
  • Heat ghee and roast the cashews and raisins in a small pan. And add it to payasam.
  • Switch off flame and cover it.
  • Let it rest for a few minutes before serving.