Ingredients
- Coconut Inflorescence – 1 1/2 cup
- Broken wheat rice – 1 cup
- Grated coconut – 2 1/2 cup
- Jaggery – 2 round balls
- Coconut slices – 1 cup
- Cashew nut – 13 to 14 nos
- Raisins – 10 to 12 nos
- Cumin seed – 1 tsp
- Ginger powder – 1 tsp
- Cardamom – 5 to 6 nos
- Ghee – 5 to 6 tbsp
Method
- Today we have to prepare coconut inflorescence
- To begin, grate the coconut and set it aside.
- Then chop the coconut and set it aside.
- Take a pan, add chopped inflorescence and water.
- Then place the pan on the fire and bring it to a boil.
- Cover and boil them well.
- Remove the lid and check to see if the coconut inflorescence are fully cooked.
- Once it is well cooked, remove it from the fire and set it aside.
- Heat water in a pot.
- Take a bowl, add broken wheat and water.
- Wash and drain them well.
- Then add the cleaned, broken wheat to the hot water pan.
- Cover and boil them well.
- Remove the lid and check whether the wheat is well cooked or not.
- Then drain the cooked coconut inflorescence and set aside.
- In a mixing bowl, combine grated coconut and water.
- Squeeze them well with your hands.
- Drain the thick coconut milk and keep aside.
- Again, add water to the squeezed grated coconut mix.
- Mix them well with hands .
- Drain the thin coconut milk and set it aside.
- Once the broken wheat is thoroughly cooked, remove from the heat and set aside.
- Heat water in a pan and add jaggery cubes.
- Boil them well.
- The cooked coconut inflorescence should then be ground into a fine paste and set aside.
- Then, check to see if the jaggary cubes are well melted.
- Once it is well melted, remove the syrup from the fire and set it aside.
- Then chop the coconut pieces into thin slices and set aside.
- In a pan, melt the ghee and add the coconut thin slices.
- Fry them well until they become a light golden brown.
- Drain and set aside the fried coconut pieces
- Again, add cashew nuts to the same frying pan.
- Fry them well, drain and set aside.
- Now add raisins to the frying pan.
- Fry them well ,drain and keep aside.
- Then add cumin seed and fry them well.
- Drain and set aside.
- Heat ghee in a pan and add grinded coconut inflorescence.
- Saute them well for few minutes
- Then add the drained jaggary water and thoroughly combine.
- Again add cooked broken wheat and mix and cook for few minutes
- Pour in the thin coconut milk and mix well.
- A few minutes later, add milk and stir them well.
- Add fried cashews, coconut pieces and cumin seeds.
- Then add ginger powder and cardamom powder and combine them well.
- Pour thick coconut milk and mix them well.
- Remove from fire and set aside.
- Finally sprinkle some Fried raisins on the top of the payasam
- Serve and enjoy the tasty coconut inflorescence payasam
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