Chena Kilangu Payasam

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Chena Kilangu Payasam


Cooking Time

Preparation Time :30 Min

Cook Time : 15 Min

Total Time : 45 Min


Serves : 4
  • 1 kgs chena kilangu (yam)

  • 1/2 - 3/4 kgs jaggery

  • 1/2 litre coconut milk

  • 50 gms raisins

  • 50 gms cashew

  • 5 nos crushed cardamom

  • 50 gms nova ghee


  • 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
  • You can grind it coarsely if you like to have some texture
  • Melt the jaggery in little water and strain it to remove any impurities
  • Soak the sago for half an hour, boil it till it becomes transparent and keep aside
  • Take a heavy bottomed 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 to bring it to your desired consistency
  • Add the crushed cardamom pods
  • Heat ghee and roast the cahsews and raisins in a small pan
  • Add it to the payasam
  • Switch off and cover it
  • Let it rest for a few minutes before serving