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Chowari – 300 gram
Green gram (split) – ¼ kilo
Butter – 25 gram
Jaggery – 400 gram
Ghee – 100 gram
Coconut milk – thick milk ( onnampal ) -2 cup
Coconut medium thick milk (randam pal) – 3 cup
Cardamom powder – ½ tea spoon
Cashew nut – 25 gram
Kismis – 10 gram
Condensed milk – 2 tea spoon

Method of preparation

Roast the green gram in a tawa without oil for few minutes . wash it well and cook by adding required water. Melt the jaggery to become syrup. Add the melted jiggery syrup into the well cooked green gram dal and stir well. Let the water get drained from it . when the water gets completely drained , add the chowari and butter into it and mix well. Then add the medium thick coconut milk . when it get boiled and the mix evaporates and becomes half add the thick coconut milk and condensed milk. Stir well for some time and remove from the stove. Fry the cashew nut , kismis in the rest of the ghee and add to payasam. Can serve hot

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