AuthorChef Soju PhilipDates and cherry payasam- A royal twist to to the sweet palate of Keralites. The rich dates and cherry simmered in jaggery syrup and finished with coconut milk and a topping of dry fruits is something not to miss. Payasams are an important course in any Sadhya and people evaluate the overall quality of Sadhya by assessing this sweet finish. So making payasam to perfection for a sadhya was very much precise and need expertise in the field and no one never take it simple . The King of Payasam is Ambalappuzha paal payasam , which is a divine treat made out of three ingredients -milk, rice and sugar,which served at Ambalappuzha Temple at Alappuzha district of Kerala. Ada Pradhaman is the favorite for sadhyas.
Payasam can be made with end number of ingredients. Jaggery or milk will be the base for all payasams. Flavored with dry ginger, cardamom powder and topped with fried coconut and dry fruits , this ethnic dessert will soothes your palate after a heavy meal.
Soak the dates in warm water for half an hour. remove strain and cut into small pieces.
Roughly chop the cherry.
Mix jaggery with 1 1/2 cup water, boil it , strain the impurities and make a thick syrup.
Heat little ghee in a pan, fry the cashew and raisins and remove. Strain and keep aside.
In the same pan, add cherry and dates, fry well with ghee.
Add the jaggery syrup, and cook the fruits till mashed up. Pour the thin coconut milk, simmer in low flame. Add the dry ginger powder and cardamom powder. Simmer gently while keep on mixing till all combined well and liquid has reduced.
Add the thick coconut milk, just heat it and remove from the fire. Pour little ghee over the payasam and garnish with whole cherry,fried cashew and raisins.
Ingredients
Directions
Soak the dates in warm water for half an hour. remove strain and cut into small pieces.
Roughly chop the cherry.
Mix jaggery with 1 1/2 cup water, boil it , strain the impurities and make a thick syrup.
Heat little ghee in a pan, fry the cashew and raisins and remove. Strain and keep aside.
In the same pan, add cherry and dates, fry well with ghee.
Add the jaggery syrup, and cook the fruits till mashed up. Pour the thin coconut milk, simmer in low flame. Add the dry ginger powder and cardamom powder. Simmer gently while keep on mixing till all combined well and liquid has reduced.
Add the thick coconut milk, just heat it and remove from the fire. Pour little ghee over the payasam and garnish with whole cherry,fried cashew and raisins.
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