ചേ ന പായ സം Elephant yam Payasam

Chena Payasam

Ingredients :

Elephant yam(Chena) - 500 gm
Jaggery(Sharkkara) - 1 kg
Coconut - 4 nos
Ghee - 50 gm
Cashewnuts - 50 gm
Raisins(Onakka munthiri) - 50 gm
Cardamom(Elakka) - 15 nos
Coconut chips(Thenga kothu) - A little


Preparation :

1)Peel the skin off the chena and clean them well.

2)Cut the chena into small pieces and cook them in a pressure cooker.

3)Dissolve jaggery in some water and keep it on fire.

4)Cook for some time and then filter this mixture to get rid of the sediments.

5)Grate the coconuts and prepare thick coconut milk(2 glass), thin coconut milk(4 glass) and the very thin coconut milk(6 glass).

6)Heat up a vessel(preferably Urali).

7)Put the cooked chena in it along with the jaggery water and leave it to cook.

8)Add ghee in between into this and stir well.

9)When the mixture is fully cooked, add the very thin coconut milk into this and stir.

10)Allow it to boil and get reduced.

11)When it starts to reduce, add the thin coconut milk into this and leave it to boil.

12)When this too gets reducing, add the thick coconut milk along with the powdered cardamoms.

:- Do not allow this to boil after the thick coconut milk has been added.

13)Lower the flame and heat it through.

14)Fry the chopped coconuts in the remaining ghee.

15)Add the raisins and cashewnuts and fry them, till they turn brown.

16)Add the fried ingredients into the payasam.

Thanks&regards

Kishore.