A traditional lunch spread for the special day – My daughter in laws birthday – Mixed vegetable sambhar, tomato rasam, podalanga (snake gourd) arachivitta Kootu , beans paruppu usili, Appalam, curd and ilaneer payasam.
The payasam is a special one and the first time I tasted it was when I met Chef Jacob the celebrity chef popular for his research on kongu cusine. He served me this delicious payasam and I was ecstatic because this out of the world payasam was being served by the inventor himself.
RECIPE
- Full fat milk – 1 litre
- Condensed milk – 1 tin
- Tender coconut water – From 1 coconut
- Tender coconut meat – From 1 coconut
- Slivered nuts (posts badam, cashew) – 3 tbsp
- Saffron – 1 pinch
METHOD
- Bring the milk to a boil. Add condensed milk and stir till the mixture begins to boil
- Simmer for about 10 minutes and switch off the flame
- Coarsely grind the coconut meat. Add the tender coconut water and the ground mixture to the milk
- whisk it well.
- Heat a little ghee in a pan and roast the nuts. Add it to the payasam.
- Garnish with saffron.
- Best when served chill
