Monday, 25 February 2013

Kerala is the first and best place where you can taste different types of payasam. This is my first payasam in my blog, will share more shortly. This is also made out of chakka varatti.So if you prepare the chakka varatti you can prepare this payasam very easily. So, here it is.



  • Chakka Varatti-4-5 Tspn
  • Coconut Thin Milk-1 Cup
  • Coconut thick Milk- ½ Cup
  • Cashews-few
  • Raisins-few
  • Sabudana-half Cup
  • Cardamom crushed-few
  • Ghee-2 Tspn
  • Coconut pieces sliced- few

  • Soak the sabudana in water for an hour and keep aside.
  • Soak the chakka varatti in the thin coconut milk for about 10 mins.
  • In a broad pan, add the soaked chakka Varatti and stir for few seconds.
  • Add the soaked sabudana and stir for few minutes.
  • Add the thin coconut milk and stir continuously until it becomes thick.
  • Bring the stove to low heat and add the thick coconut milk and stir continuously until it thickens.
  • In a separate pan, add ghee and fry the cashews, raisins and the coconut pieces for few seconds and pour this into the payasam.
  • Garnish with crushed cardamom and serve.


"Adjust the flame according to the consistency of the payasam.

If you cannot get sabudana you can skip it.

Coconut milk used should be extracted from the coconut and do not use the coconut powder water."



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