Coconut Payasam

 

Coconut-Payasam_

Coconut Pradhaman (തേങ്ങാ പ്രഥമൻ ) is a custom recipe to add to my desert menu.A Payasam/Pradhman/ പ്രഥമൻ (pudding) exclusively with coconut!…. It’s a relatively easy South Indian Payasam variety with grated Coconut and jaggery. It will taste great as a traditional pradhaman (Kearala Pudding) and guaranteed to be Gluten free.

 

Ingredients

  1. Grated coconut : 3 Cup
  2. Jaggery powder : 3 Cup(Adjust)
  3. Water for syrup : 1 Cup
  4. Chovvery (Sabudhana) : ¼ Cup
  5. Thin coconut milk : 4 Cup
  6. Thick coconut milk : 1 Cup
  7. Ghee : 4Tbl-Sp (Adjust)
  8. Cashews
  9. Raisins
  10. Cardamom powder : ¼ T- Sp
  11. Chukku (Dry ginger) powder : a pinch

Method

  • Melt the jaggery with 1 cup of water and filter it for removing impurities.
  • Soak the sabudhana for about 20 minutes and cook it until soft.
  • Heat 2 T- Sp of ghee and sauté the grated coconut for about 2 minutes (no need for changing the color).
  • Add the jaggery syrup and let it boil well.
  • Stir it continuously and add a little ghee in between until the mixture gets thicken and the color of the coconut changes to jaggery color. It will take about 25 minutes.
  • Add the 4 cups of thin milk and let it boil; then add the cooked saudhana and cook it for about 10 minutes, you can see the quantity of Pradhaman is slightly reduced.
  • In a bowl add the cardamom powder and chukku powder, dilute it with 2 Table spoon of coconut milk and add it to the Pradhaman.
  • Finally add the 1 cup of thick milk and give a good boil and take it out from the flame.
  • Heat ghee in a pan and fry the cashews and raisins and add to the Pradhaman and mix it.

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