Preparation for 4
Ingredients
1 or 2 bottle gourd
Coconut milk ( 1 full coconut )
½ bowl of jaggery
2-3 elaichi
Dry fruits
2-4 tps of desi ghee
Method
Peal out the bottle gourd and remove the seeds. Cut them into medium size and cook them and keep aside for cooling.
Once it is cool make a fine paste and put the paste into bowl add coconut milk and keep for boil once the bottle gourd color turns into dark add jaggary and elaichi and simmer it for around 5 minutes since the bottle gourd is already cooked .
Deep fry the dry fruit (cashew & dry grapes) in ghee and garnish them on hot payasam.
Hot sorekai payasamis ready to eat.
cooking tips
for easy peal out of boiled tomato add salt to the boiling water.
Ingredients
1 or 2 bottle gourd
Coconut milk ( 1 full coconut )
½ bowl of jaggery
2-3 elaichi
Dry fruits
2-4 tps of desi ghee
Method
Peal out the bottle gourd and remove the seeds. Cut them into medium size and cook them and keep aside for cooling.
Once it is cool make a fine paste and put the paste into bowl add coconut milk and keep for boil once the bottle gourd color turns into dark add jaggary and elaichi and simmer it for around 5 minutes since the bottle gourd is already cooked .
Deep fry the dry fruit (cashew & dry grapes) in ghee and garnish them on hot payasam.
Hot sorekai payasamis ready to eat.
cooking tips
for easy peal out of boiled tomato add salt to the boiling water.
Nice post shilpa..its my favourite post.i like payasam very much.my mom/amma cook it always amazingly..of course i cook noodles,omlets,chicken and chapati..i like cooking..
ReplyDeletesrinivas.gemini@gmail.com
from:S.Srinivasa Rao
india
Payasam looks so yum and lovely Shilpa..temping..;-))
ReplyDeleteLovely...looks great
ReplyDeleteThat's a good one!!
ReplyDelete