Ingredients
Adda 1 packet (ready to use available)
Jaggery (Sharkara) 1 kg
Coconut 4 (for removing milk)
Coconut 1 cup (Reduce really small thin pieces)
Cashew nut 1 cup
Kismis (dry grapes) cup
Cardamom 6 (powdered)
Dry Ginger root (Chukku) 1 teaspoon (powdered)
Ghee Single serving
Method
Grate the coconut and grind it inside a grinder and extract the very first milk (say 6 cups). Adding single serving water down coconut and grind rid of it to accept second milk (diluted milk).
Fry cashew, grapes in a single table spoon of ghee and it aside.
Prepare the ada in 4 glasses of water. Once it might be soft, remove from fire and pour cold water onto it in order that it doesn't remain sticky. Drain water from this.
Have a pan burning and melt the jaggery inside it. Continue stirring till it's totally melted. Now add some ghee and on stirring well. After thirty seconds add some Adda and blend well. Now add some second milk and blend well till it boils. Add cashew and grapes. Mix well.
Remove in the fire after about a minute pour the very first thick coconut milk combined with the dry ginger root powder and cardamom powder. Mix well.
When the payasam is extremely thick, you are able to dilute it for your preference with the addition of more thick coconut milk or consuming milk.
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