Ingredients:
3/4-1 cup muthari/ ragi seeds
1 cup grated coconut
1 cup kumbalanga/ ash gourd, cubed or scooped
2 tbsp kadalaparippu / chana dal
1- 1 1/2 cup sugar (or as required)
2 cardamom, crushed
1 tbsp cashew nuts
1 tsp ghee
salt to taste
Preparation:
- Wash and soak ragi/ muthari in water for 3-4 hours. Drain it and then grind it with grated coconut in a blender adding enough water.
- Then strain it through a sieve and squeeze out/ extract all its milk and keep it aside.
- Cook the kumbalanga and kadalaparippu in a pan adding little salt and enough water.
- In a thick bottomed pan, add the extracted milk and sugar and mix well at low flame.
- Keep stirring and when the mixture starts thickening, add the cooked kumbalanga and kadalaparippu and cook for 4-5 minutes.
- Add crushed cardamom to this, mix gently and switch off the flame.
- Heat ghee in a small pan and fry the cashew nuts till brown.
- Garnish the payasam with fried cashew nuts and serve hot…