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Tapioca – 250 gm
jaggery – 200gm
First milk of coconut – 1 cup
Second milk of coconut – 2 cup
Coconut pieces, Ghee – 2 tbsp each
Cashewnuts, Kismis – 10 gms each
Cardamom powder – 1 tbsp

Cut the tapioca into small square pieces. Cook this in the second milk with a pinch of salt. When it is cooked, add jaggery liquidified and then boil. Add the first milk of coconut and when it begins to boil, add cardamom powder and take off the flame. Fry the coconut pieces, cashewnut and kismis in ghee and then add in the payasam.

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