Aug 23, 2018
– In a deep kadhai, heat few pinches of sugar with water. Add ada and cook till most of the moisture evaporates and ada gets a glaze. Add ghee at this stage.
– Add milk and keep stirring on a medium flame till reduced.
– Add remaining sugar and stir well again till thick like payasam consistency.
– Switch off, mix in cardamom powder and serve. Note that due to ada, payasam gets thicker on cooling.