KAMBU PAYASAM / pearl millet
WASH AND DRY FULL KAMBU , THEN DRY ROAST IT EMPTY HOT KADAI , THEN COURSE GRIND IT ---A
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 / 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
WHEN THINAI HALF BOILED ADD NEEDED SUGAR AND STIR WITHOUT TAKING HANDS
ONCE IT REACH PAYASAM CONSITANCY TASTE IT
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