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Payasam made with Yam(Chena) and Jaggery(Sharkkara)
Published On: 09 Sep 2005
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
for more details, click the name of the ingredient
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Peel the skin off the chena and clean them well.
Cut the chena into small pieces and cook them in a pressure cooker.
Dissolve jaggery in some water and keep it on fire.
Cook for some time and then filter this mixture to get rid of the sediments.
Grate the coconuts and prepare thick coconut milk(2 glass), thin coconut milk(4 glass) and the very thin coconut milk(6 glass).
Heat up a vessel(preferably Urali).
Put the cooked chena in it along with the jaggery water and leave it to cook.
Add ghee in between into this and stir well.
When the mixture is fully cooked, add the very thin coconut milk into this and stir.
Allow it to boil and get reduced.
When it starts to reduce, add the thin coconut milk into this and leave it to boil.
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.
Lower the flame and heat it through.
Fry the chopped coconuts in the remaining ghee.
Add the raisins and cashewnuts and fry them, till they turn brown.
Add the fried ingredients into the payasam.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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