Apr 17, 2018
In a deep kadhai, heat jaggery.
Add ada and cook until most of the moisture evaporates and ada gets a glaze.
Add few drops of ghee at this stage.
Add ¾ cup of thin coconut milk and keep stirring until reduced.
Add remaining thin coconut milk, a pinch of salt, cardamom and stir well again till thick.
In another pan, heat ghee and fry coconut and cashews.
Pour over simmering payasam, add ginger powder and thick coconut milk.
Mix and simmer over lowest flame till you get small bubbles.
Switch off and serve.