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Cucumber 9 kumbalanga) 2pp gram
Coconut – 2 nos
Coconut Milk – First and Second extract – 1 ½ liters each
Jaggery – 250 gram
Arrow root powder – 100 gram
Ghee – 100 gram
Cashew nut 100 gram
Honey – ¼ cup
Cardamom powder – 1 tsp

Method of preparation

Clean the cucumber and grate the same. Add enough water and cook . On getting cooked filter it completely and take out the juice . Then add the filtered jaggery syrup and keep it aside. Add the arrow root powder into the second extract of the coconut milk and boil .Add the cucumber jaggery mix and again boil . on getting mixed well add the cardamom powder along with the first extract of the coconut milk . Switch off the flame. Fry the coconut in ghee and allow it to cool . on getting cooled put the same into the payasam along with honey. Payasam is ready to serve

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