A very tasty payasam recipe. It is not as common as the Ada pradhaman or Semiya but it outruns all of them in its unique taste. As the name suggests, it is the taste of milk that stands out and this itself accounts for its divine taste. Its presenve gives the Onam sadya an added regal touch.
Ingredients
Rice Ada -1 cup /225 grams
Boiled Milk -6 cups
Sugar -3/4 to 1 cup (to your taste)
Cardamom powder -1/4 tsp
Ghee -2 tbsp
Water -2 cups
Cashewnut -4tbsp
Raisins -4 tbsp
Boiled Milk -6 cups
Sugar -3/4 to 1 cup (to your taste)
Cardamom powder -1/4 tsp
Ghee -2 tbsp
Water -2 cups
Cashewnut -4tbsp
Raisins -4 tbsp
Method
Boil the milk and set it aside.Wash and drain the readymade ada.
Boil the water in a pan till rolling boil. Switch off flame and soak the washed ada in hot water; cover and keep it aside for 20 minutes.
Drain the ada and rinse 2 to 3 times under cold water thoroughly to remove all the excess stickiness out of it. Set aside in water until you add it to the payasam.
Heat a heavy bottomed vessel or in uruli in a medium low flame and pour in one tbsp of ghee. Add sugar and saute until it melts with ghee.
Now add ada and roast till it changes color to light golden and is well coated with sugar and ghee.
Pour the boiled milk to ada sugar- ghee mixture and continue boiling until it thickens and its color changes to pale pink; stirring continiously (approximately 30-45 minutes)
Add the cardamon powder and mix well.
Heat the ghee in a pan and fry cashew nut and raisins. Add this to the payasam.
Boil the water in a pan till rolling boil. Switch off flame and soak the washed ada in hot water; cover and keep it aside for 20 minutes.
Drain the ada and rinse 2 to 3 times under cold water thoroughly to remove all the excess stickiness out of it. Set aside in water until you add it to the payasam.
Heat a heavy bottomed vessel or in uruli in a medium low flame and pour in one tbsp of ghee. Add sugar and saute until it melts with ghee.
Now add ada and roast till it changes color to light golden and is well coated with sugar and ghee.
Pour the boiled milk to ada sugar- ghee mixture and continue boiling until it thickens and its color changes to pale pink; stirring continiously (approximately 30-45 minutes)
Add the cardamon powder and mix well.
Heat the ghee in a pan and fry cashew nut and raisins. Add this to the payasam.
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