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Cauliflower – ½ kilo
Condensed milk ( milk maid ) – 300 ml
Cow milk – ½ liter
Cashew nut , raisins – as required
Saffron – one pinch
Ghee – 3 table spoon

Method of preparation

Clean the cauliflower , grate it and keep it aside. Take four table spoon of water and mix the saffron into it.
Take a pan, add one table spoon of ghee, add cashew nut, raisins and fry it and keep it aside
Take a thick bottom vessel , add three table spoon of ghee, add grated cauliflower into it and saute. When you do this the raw smell of the cauliflower will go .
Then add milk into it and boil. Stir it continuously . when the milk gets boiled keep the flame in low and add the condensed milk into it. when everything gets mixed properly add the saffron which you soaked in the milk. When it gets cooled the payasam will get slightly thicker. Remove from the stove based on this calculation

Then add the fried cashew nut, raisins into it. cauliflower payasam is ready to serve

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