Home » Payasam » Seethapazham – Ilaneer special Payasam


Ripe Seetha pazham – 4
Tender coconut scraped – 1 cup
Milk – 2 ltr
Sugar – 1 1/2 – 2 cup
Cashewnut – 1/2 cup
Cardamom powder – 3/4 tbsp
Almond – 1 1/2 tbsp
Ghee – 1 tbsp
Cashewnut – 2 tbsp
Saffron – little
Rose essence – 3 – 4 drops


Take off the skin of the Seethapazham and crush it and mix well in 1 1/2 cup of milk. Strain and keep aside. Mix well the tender coconut and milk in a mixer. Grind well the soaked cashewnuts with milk. Add seethapazham, tender coconut mix, cashew paste and the remaining milk into a pan and stir well in low flame. Add sugar to this. When this starts to boil, add cut almonds and cardamom powder, mix well and take off the flame. Fry the cashewnut in ghee and add to the payasam. Garnish with saffron. Add 3, 4 drops of Rose essence else.
Close the lid and keep the payasam for 3/4 hour. When this has been set well, serve.

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