Ingredients:
Nendran pazham two no
Jaggery powder 200 gms
Cow milk 200 ml
Coconut milk 100 ml
Cardamom pods four nos crushed
cashews and raisins one tablespoon each chopped or grated
Ghee two tablespoons
Procedure:
Peel off the nendran banana and chop them into thick slices.
Blend them into a fine paste.
Heat a frying pan with one tablespoon of ghee.
Add banana paste and fry for a while.
Add jaggery powder and stir well over a low flame.
Add boiled cow milk and stir again to combine all the ingredients.
Shred the coconut and extract the milk from the coconut gratings with adequate water.
Strain it and pour over the boiling payasam
Fry the cashew gratings and raisins in ghee remaining in a tempering pan.
Transfer the fried items to the boiling payasam.
Stir well over a medium flame until the payasam gets thickened.
Delicious dessert is ready to relish.
Highly nutritious drink!
Everyone will love to have more and more!😋😋
Nendran pazham two no
Jaggery powder 200 gms
Cow milk 200 ml
Coconut milk 100 ml
Cardamom pods four nos crushed
cashews and raisins one tablespoon each chopped or grated
Ghee two tablespoons
Procedure:
Peel off the nendran banana and chop them into thick slices.
Blend them into a fine paste.
Heat a frying pan with one tablespoon of ghee.
Add banana paste and fry for a while.
Add jaggery powder and stir well over a low flame.
Add boiled cow milk and stir again to combine all the ingredients.
Shred the coconut and extract the milk from the coconut gratings with adequate water.
Strain it and pour over the boiling payasam
Fry the cashew gratings and raisins in ghee remaining in a tempering pan.
Transfer the fried items to the boiling payasam.
Stir well over a medium flame until the payasam gets thickened.
Delicious dessert is ready to relish.
Highly nutritious drink!
Everyone will love to have more and more!😋😋
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