A delicious payasam for your Onam celebration
Ingredients
- Fresh ash gourd (Kumbalanga) – 1
- Raagi/Finger millet – 250 gm (Optional-wheat flour, rice flour, if raagi not available)
- Jaggery – 250 gm
- Coconut – 1
- Ghee-2 table spoon
- Coconut pieces/bits – few thinly sliced – 2 table spoon
Preparation
Soak raagi/millet in water for 2 hours.
Peel of ash gourd and discard the seeds and then grate it. Then grind it a blender/mixer
Grind raagi adding warm water and extract the milk by filtering it.
Melt 250gm of jaggery in little water, cook until it thickens.
Grate 1 coconut, grind adding warm water and extract the first milk.
Add more warm water to it and extract the second coconut milk.
Heat 1 table spoon of ghee, fry coconut pieces till golden brown. Keep it aside.
How to make ash gourd Payasam
Cook ground ash gourd in a pan until it loses the raw smell.
Add milk extracted from the raagi to the same and stir frequently.
Then add Jaggery and boil until it thickens.
Add the second coconut milk and boil until it starts to thicken.
Now add first milk of coconut.
Just after that put powdered cardamom into the pan and switch off the flame.
Finally garnish with fried coconut pieces.
Your Payasam is ready to serve!
Posted by Easy and Fresh
Call for Easy 'n' Fresh grated coconuts.