Ethatha’s Paalada Payasam
Ingredients
- ½ Cup Rice paalada
- 2 Cups Light coconut milk (I used canned coconut milk and diluted it. You can use freshly squeezed or just mix 2 tbsp coconut milk powder in 1 ¾ cup warm water and use)
- ½ Can Sweetened condensed milk Add more or less depending on your preference
- 1 Cup Thick coconut milk I added straight from can. You can make by mixing 4 tbsp coconut milk powder in 1 cup warm water
- 1 Tbsp Ghee
- Cashewnuts
Instructions
- Add paalada and thin coconut milk into a pressure cooker and cook on medium high until one whistle blows. Then reduce heat to lowest and cook for 15 minutes.
- Once fully cooked and soft, pour thick coconut milk and sweetened condensed milk. Mix well.
- Add cardamom powder. Bring it to a slight boil and turn it off.
- Heat ghee in a pan and add cashew nuts. Once the cashew turns golden brown in color, take it off the heat and pour into the payasam.
- The payasam is ready. You can serve it warm or cold.