Ingredients and Method :
thin coconut milk - 3 cups ( second extract )
split bengal gram - 1 cup ( soaked in water for 1 hr)
rice - 4 tsp (soaked in water)
pinch of salt
pressure cook - 4 whistles
jaggery - 1 cup
stir till jaggery melts
cardamom powder - 1/4th tsp
thick coconut milk - 2 cups (first extract)
bring to a boil
cook on medium heat - 5 minutes
ghee - 1 tsp
raisins - 3 tsp
cashews - 3 tsp
roast on low flame for 2 minutes
add this to the payasam, switch off the heat.
Serve warm.
Happy cooking..... :)
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