Hope all are enjoying the new year. Our apt new year party yesterday went great that the memories are still in my mind :) I took my camera but was so involved that I didnt click pics ;) It was soo good to watch the kids play, dance and fill the stage with life. As a additional surprise I was called in as a judge for jodi porutham and I totally enjoyed judging the show. The party ended with a final touch of fireworks and cake cutting at midnight.
I wanted to start new year with a sweeter note so this payasam post - again thanks to the drafts.You can check the traditional ada pradhaman paysam here.
I am so happy to start the P365 at the same time tensed too thinking of how I am going to manage posting a pic daily though I have my own flexibles rules of posting from archive :) Keeping fingers crossed...
I made the payasam almost the same way how we make semiya paysam and it turned out creamy and yummy. This version is quick and rich to be made instantly even at the last minute. This time I used the left over readymade ada for the payasam, you can make homemade ada too.
1. Heat ghee in a pan, add chopped cashews and raisins - fry until golden brown. Set aside. In the same pan, add the ada and fry until slightly browned. Set aside
2. Add milk , allow it to boil then add sugar. Keep stirring in medium flame until it thickens and becomes almost half of the quantity.
3. At this stage add the fried ada, cardomom powder and stir well. Cook until the ada becomes soft - Keep in low flame for 3-5mins and switch off in semi runny consistency as it thickens after sometime. Garnish with cashews and raisins and serve hot or cold.
I had leftover ada so made this quick version as the traditional ada pradhaman needs coconut milk.
- The quantity of milk can be adjusted too, you can add more milk too, add in condensed milk to make it even more thick and richer version
- If you feel the paysam to be thick, just add in little milk while serving
- You can serve it warm or cold - I luv it cold :)