Name: Cashewnut Payasam
Total time: 30 min
Yield: 4 people
Ingredients: 100 g Cashew nuts; 2 nos Ripe banana (finely cubed); 2 tins Condensed milk; 3 cups Coconut milk (1st milk); 3 cups Coconut milk (2nd milk); 2 cups Coconut milk (3rd milk); 1/4 kg Jaggery (Sharkkara); 50 g Raisins (Unakka munthiri); 4 nos Cardamom (powdered, Elakka); Ghee (As reqd)

Cashew nuts with jaggery and other ingredients

Cuisine

Kerala

Prep Time

30 minutes

Servings

people

Ingredients

Cashew nuts - 100 g
Ripe Banana(finely cubed) - 2 nos
Condensed milk - 2 tins
Coconut milk(1st milk) - 3 cups
Coconut milk(2nd milk) - 3 cups
Coconut milk(3rd milk) - 2 cups
Jaggery(Sharkkara) - 1/4 kg
Raisins(Unakka munthiri) - 50 g
Cardamom(powdered, Elakka) - 4 nos
Ghee(As reqd) -

Cuisine

Kerala

Prep Time

30 minutes

Servings

people

Ingredients

Cashew nuts - 100 g
Ripe Banana(finely cubed) - 2 nos
Condensed milk - 2 tins
Coconut milk(1st milk) - 3 cups
Coconut milk(2nd milk) - 3 cups
Coconut milk(3rd milk) - 2 cups
Jaggery(Sharkkara) - 1/4 kg
Raisins(Unakka munthiri) - 50 g
Cardamom(powdered, Elakka) - 4 nos
Ghee(As reqd) -

Instructions

For preparing cashewnut payasam, melt jaggery and keep it aside.
Grind half of the cashews and keep it aside.
Slit the remaining cashews into two.
Pour ghee in a pan, sautT the slit cashews and raisins. Remove and keep it aside.
In the same ghee, sautT the finely chopped banana nicely and keep it aside.
In the same ghee, sautT the ground cashews and pour in the 3rd coconut milk. Allow it to boil.
Once it becomes dry, pour in the melted jaggery and fried banana. Mix it well.
When it becomes thick, pour in the 2nd milk. Allow it to become thick again.
Now pour in the 1st coconut milk and condensed milk. Allow it to simmer.
Add in cardamom powder, sauted raisins and roasted cashews. Mix well.
Cashewnut payasam is ready.

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Cashewnut Payasam

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