JAVARASI PAYASAM
THEN ADD TWO HOURS SOAKED JAVASARI IN IT, THEN ADD FRIED SEMIYA
THEN ADD MASHED JAGGERY IN IT , Once EVERYTHING BOILS ADD GHEE FRIED CASHEW NUT AND MASHED CARDAMON, MIX WELL
ADD CUP OF COCONUT MILK , ALLOW FOR A MINUTES, OFF THE STOVE
PAL PAYASAM
Boil milk, and add roast semiya and sugar with it, once everything mix togather add cashew nut and cardamon fried in ghee
IN BOILING WATER ADD A WITH IT WITH 3RD COCONUT MILK
ONCE IT COMES TO HALF BOIL AND POWDERED JAGGERY WITH 2RD COCONUT MILK
THEN ADD MORE GHEE FRIED CASHEW NUTS AND MIX TOGATHER , ONCE EVERYTHING BOILS AND COME TOGATHER , ADD 1ST COCONUT MILK AND ALLOW FOR A MINUTES
NOTE - Measurements upto our taste
URAD PAYASAM
DRY ROAST URAD DAL WITH ADDING CARDOMON (2), SUKU(1) - ONCE IT GETS AROMA, OFF THE STOVE - ONCE HEAT REDUCES BLEND AS POWDER -A
IN A ADD WATER AND MIX WITHOUT ANY LUMPS, THEN ALLOW TO BOIL BY ADDING POWDERED JAGGERY AND A SPOON OF GHEE +GRATED COCONUT (1SMALL SPOON)
MIX WELL , ALLOW TO BOIL FOR FEW MINUTES
ELENEER PAYASAM
TENDER COCONUT WATER - 1 CUP -A, CHOPPED SOFT TENDER -1/2 KG -B, JAGGERY SYRUB - 1/2 CUP -C, COCONUT MILK TAKEN USING TENDER WATER - 1/2 CUP -D
- TAKE A BOWL, ADD A , B, C, D, MIX TO GATHER, KEEP IN FRIDGE AND SERVE CHILL
RICE PAYASAM
ROAST RAW RICE AND BLEND (COARSE BLEND) , THEN ADD WATER AND ALLOW TO BOIL, ONCE IT GETS HALF BOILED AND SUGAR AND MIX
THEN ADD BOILED MILK AND MIX TOGATHER, ONCE ALL COMES TOGATHER, ADD CASHEWS FRIED IN GHEE
FRUIT PAYASAM
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