MILLET PAYASAM

KAMBU PAYASAM / pearl millet

kambuvpayasam

             
WASH AND DRY FULL KAMBU , THEN DRY ROAST IT EMPTY HOT KADAI , THEN COURSE GRIND IT ---A

          3 FILTER COCONUT MILK --B

  ALLOW A TO BOIL IN 3RD COCONUT MILK WITH SOME WATER --C

     THEN MIX NEEDED JAGGERY IN 2RD COCONUT MILK -D 

      WHEN C GETS BOILED AND D WITH IT AND MIX TOGATHER , THEN ADD CASHEWNUT FRIED IN MORE GHEE 

       STIR FOR FEW MINUTES AND ADD 1ST COCONUT MILK --ALLOW TO BOIL FOR A MINUTE

     NOTE --AVOILD ADDING CARDAMON --ORIGINAL KAMBU GIVES GOOD AROMA 

THINAI PAYASAM

THINAI PAYASAM / FOXTAIL
                                                  

ROAST THINAI , CARDAMON  IN EMPTY HOT PAN , THEN CRUSH IT --A     BOIL MILK , ONCE IT STARTS BOILING ADD A IN IT WITH CASHEW NUTS FRIED INGHEE
   WHEN THINAI HALF BOILED ADD NEEDED SUGAR AND STIR WITHOUT TAKING HANDS
     ONCE IT REACH PAYASAM CONSITANCY TASTE IT