Close Button

Chena Payasam

Chena Payasam

Cooking Time

Preparation Time : 30

Cook Time : 15

Total Time : 45

Ingredients

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

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. Also coarsely grind it for more texture

  • 04

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

  • 05

    Soak the sago for 1/2 an hour, boil it till it becomes transparent and keep aside

  • 06

    Take a heavy bottom pan. Add the jaggery syrup, boiled sago and yam paste to this.

  • 07

    Add the coconut milk and boil the mixture.

  • 08

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

  • 09

    Add the crushed cardamom pods.

  • 10

    Heat ghee and roast the cashews and raisins in a small pan. And add it to payasam.

  • 11

    Switch off flame and cover it.

  • 12

    Let it rest for a few minutes before serving.

Review

0

Please Login to comment

Link copied