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Tapioca – 250 gram
Jaggery – 200 gram
Coconut First milk – 1 cup
Coconut Second milk – 2 cup
Coconut grated , Ghee – 2 tsp
Cashew Nut , Kismis – 10 gram
Cardamom powder – 1 tsp


Cut the tapioca into square pieces. Then cook the same In coconut second milk added with salt. Once the tapioca get cooked pour the jaggery syrup into it and boil for some time. Once the mix will get thick pour the First coconut milk and heat. Add the Cardamon powder into the pradaman and keep it aside. Then fry the coconut grated, cashew nut, kismis and add to the payasam.

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