Today is Thiruvonnam, the most important day of Onam (Onam is a traditional ten day festival celebrated by state of Kerala, India). As a proud keralite /Malayalee I like to wish you all keralites/ Malayalee’s a very happy, prosperous, colorful, healthy, wealthy and fun filled Onam. Here is a quick and easy payasam recipe which I tried and tested in my kitchen few times. Hope you also love this simple recipe, try and enjoy 🙂
|Cooking and Preparation Time||30 to 45 Minutes|
|Serve to||3 to 4|
Ingredients For Ada Payasam Kerala Style (Made In Pressure Cooker)
|Small Rice ada||100gm|
|Full cream milk||1 liter|
|Thick coconut milk||½ liter|
|Cashew nuts||10 numbers|
|Sago pearls||3 tablespoon|
|Milk (extra)||¼ liter||cook sago|
|Water (extra)||¼ liter||cook sago|
|Sugar (extra)||1 teaspoon||cook sago|
Method For Ada Payasam Kerala Style (Made In Pressure Cooker)
• Melt Jaggery with ¼ cup water and keep aside.
• Wash sago pearls and boil with milk, water and sugar (to cook sago) in a sauce pan. Boil and stir continuously to prevent from sticking to the bottom of the pan. Cook until the pearls become translucent. Keep aside.
• In a sizable pressure cooker, place milk, sugar and water. Combine well, heat and allow it to boil.
• When boiled, add washed ada and mix well.
• Close and cover the pressure cooker with weight.
• When it whistles once, lower the flame and cook until it whistles 5 to 6 times.
• Turn off the heat; leave it into the pressure cooker until it all pressure release. Do not force and release its pressure, the ada will cook properly in that pressure.
• Uncover the pan. Heat payasam again with cooked sago, jaggery syrup, cardamom and a pinch salt. Stir and mix well next 5 to 10 minutes.
• Lower the flame, add think coconut milk and stir well. (Once add coconut milk, do not boil the payasam. It will be cuddle and spoil the authentic taste)
• Taste and add sugar if needed.
• Leave from heat, keep aside.
• Heat ghee in another pan, add cashew nuts and raisins. Fry until golden brown and pour it over the payasam, combine well. Serve hot or chilled, enjoy!
Notes and Tips
• Payasam will thicken and ada will be tastier after resting time.
• Adjust sugar/jaggery as per your taste. Also, You can use jaggery alone for this payasam for the dark colour and authentic taste. For this recipe I used 2:1 (jaggery:sugar) for the light colour because my my family members like light coloured payasam.