Ingredients:
Milk
3 Cups
Ribbon Ada a Small Handful
Cardamom 2 Pods
Sugar 1/4 Cup
Cashews 5
Ghee few Drops
Ribbon Ada a Small Handful
Cardamom 2 Pods
Sugar 1/4 Cup
Cashews 5
Ghee few Drops
Method of preparation:
Roughly
chop the cashews.
Fry the cashews in little ghee till golden brown in color and keep aside.
Crush the cardamom pod, discard the green outer skin and finely grind the black seeds into powder.
Fry the cashews in little ghee till golden brown in color and keep aside.
Crush the cardamom pod, discard the green outer skin and finely grind the black seeds into powder.
Chop
the ribbon ada into small pieces.
Alternatively, break the ribbons into small pieces and pulse them using a grinder to chop them into small bits.
Alternatively, break the ribbons into small pieces and pulse them using a grinder to chop them into small bits.
Heat
milk in a sauce pot on medium flame.
Stir in chopped ribbon ada.
Boil for around 20 minutes stirring occasionally till ada is soft and translucent.
Once ada is cooked, stir in cardamom powder.
Boil for a minute and remove from heat.
Stir in sugar and fried cashews.
Mix well and serve ada payasam hot or cold.
Stir in chopped ribbon ada.
Boil for around 20 minutes stirring occasionally till ada is soft and translucent.
Once ada is cooked, stir in cardamom powder.
Boil for a minute and remove from heat.
Stir in sugar and fried cashews.
Mix well and serve ada payasam hot or cold.
Notes: Make sure ada is cooked well before adding sugar.
Suggestions: Adjust the consistency of the
payasam with milk.
Variations: You can also leave the ribbon ada as is. Alternatively, you can boil ribbon ada in water till soft and then add it to the hot milk.
Variations: You can also leave the ribbon ada as is. Alternatively, you can boil ribbon ada in water till soft and then add it to the hot milk.
No comments:
Post a Comment