LIFESTYLE

To end on a pleasant note

The first things that spring to mind when we think about Vishu are Vishu kani, Konna Poovu, Vishu Kodi, and Kaieetam. One feature that sticks out as the focal point of each event among these treasured customs is sadhya. Payasam is an absolute must-have for this feast. TNIE provides a selection of payasam dishes to enhance your celebrations

Components

One-half cup of jackfruit paste

Jaggery, as required

First, a 3/4 cup of coconut milk

1.5 cups of second coconut milk

tsp of cardamom powder

Two tablespoons of ghee

For seasoning, mix cashew nuts, raisins, and fried coconut.

Method: Select a Jackfruit that is fully matured. After removing the seeds, puree the meat into a fine pulp. Fill a thick-bottomed pan with the jackfruit paste, jaggery syrup, and 1 tablespoon of ghee. Stir well and simmer until thickened. Cook after adding the second coconut milk until it begins to thicken. Next, pour in the first coconut milk and whisk over a low heat. Add the fried coconut pieces and a little cardamom powder. Before serving, toss some cashew nuts and raisins in ghee and sprinkle them over the top of the payasam.

Mango Payam

Components

Two ripe mangos

1/4 cup of raw rice (unakkalari)

1/4 cup milk, used to thin the mango paste

3/4-litre full cream milk

Amul whipped cream: half a cup

½ cup condensed milk

Mangos should be chopped into tiny pieces and cooked thoroughly. Next, pulverize it to a fine paste. After cooking, set the rice aside. Over low heat, boil 1 liter of thick milk, 1/4 cup condensed milk, and cooked rice to make roughly 1 litre of thickened milk. Simmer until it becomes thick and pale yellow in color. To dilute the mango paste, add 1/4 glass of milk. Stir the mixture with the thick solution for about five minutes. To have a thicker texture, keep it in the refrigerator. Place some chopped mango slices on top of the payasam before serving.

 

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