Thick coconut milk - 1 cup
Thin coconut milk - 1/2 cup
Jaggery - 1/4 cup
Water - 1/4 cup
Salt - a pinch
Edible camphor - a pinch
Crushed cardamom - 1
Cashew nuts fried in ghee - 1 tsp
a) Fresh coconut milk is best to make this payasam, but canned coconut milk can be replaced.
b) Adding rice flour prevents from curdling.
c) Once thick coconut milk is added do not boil.
d) Colour of the recipe depends upon the quality of the jaggery.
e) Always mix before serving.
Thanks for visiting !