*Rice powder- 1 kg.
*Jaggery – 1/2 kg.
*Grated coconut – of 3 nos.
*Sago – 1/4 of a small glass.
*Cardomom – 8 nos.
*Dried ginger powder – 1 tablespoon.
*Cumin – 2 teaspoon.
1)Heat a saucepan, on medium heat, add jaggery to 1 and 1/2 liter of water, heat till the jaggery dissolves, once it is well dissolved, turn off the flame. Pass the jaggery syrup through a strainer and set aside.
2)Mix rice powder, ghee, water to make a batter similar to that of dosa.
3)Pour the prepared batter on cut banana leaf and roll and tie it with strings. Keep it on a steamer and let it cook. Keep the cooked ada aside.
4)Extract 2 types of coconut milk, thick and thin.
5)In a urili, heat the jaggery syrup. Remove the cooked ada from banana leaf and drop it to the syrup. Add cooked sago.
6)To the urili, add think coconut milk, cardamom powder, and dried ginger powder.
7)Heat a pan with ghee on low flame add the cashews, coconut, and raisins till they are golden. Turn off the flame and set aside.
8)Add milk to urili and cook.
9)Crush the cumin and mix it to the payasam. Add fried cashew and raisin. Mix in the thick coconut milk.
10) Remove the urili from flame. Transfer the payasam to the desired plate.