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Recipes

Ada Pradhaman

Kerala Payasam made with coconut milk and jaggery.

Ingredients

Rice flakes – 250 gms
Jagerry pulp – 150 gms
Coconut milk – 250 ml
Jeera powder – 2 gms
Coconut slice – 20 gms
Ghee –  20 ml
Cashew nut – 10 gms
Cardamom powder – 2 gms

Method 

  • Add jaggery pulp and rice flakes to a vessel. Boil for 15 minutes and add 100 ml of coconut milk. Boil further.
  • When it attains a thick consistency, add remaining 150ml of coconut milk, jeera powder and cardamom powder.
  • Temper shredded coconut and cashew nuts in ghee and add to the payasam.
  • Garnish with fried coconut shavings.
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