Ingredients
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1 cup thick coconut milk
1.5 cups thin coconut milk
200 gms jaggery
cardadmom powder
1/2 tsp ghee
cashews
**1cup is approx 200ml
Method
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melt the jaggery in 1/4 cup water and boil until it becomes thick like honey.
In case you see any impurity in the jaggery ,filter it as soon as it melts and then boil it further.
Add the thin coconut milk and on low flame boil it well.
As soon as you see it boliling vigorously,add in the thick coconut milk,cardamom powder and in less than a minute switch off the stove,
Donot boil after adding thick extract of coconut milk. the payasam will tend to curdle / split.
add roasted cashews to the payasam and serve warm or chilled.
The payasam will thicken on cooling down.
