2 - 3 cups chopped tender Cucumber / Ele Southekayi / Ele Mullu Southe
3/4 - 1 tsp Rice flour / Ground Rice Batter
1.5 - 2 cups Jaggary / Bella
2.5 - 3 cups Coconut Milk
2 Cardamoms / Elakki / Elachi
Pinch of Salt
Peel the cucumber, remove the inner part, seeds and chop them into medium sized pieces as shown in the picture below.
Grind 2.5 - 3 cups of fresh grated coconut into smooth paste by adding little amount of water. Squeeze the ground coconut, by placing it in a clean cotton cloth.
After this process, add around 1.5 cups of water to the squeezed coconut, mix well and squeeze it again. Cook the chopped cucumber in a vessel by adding around 1 cup of thin coconut milk. Once its cooked, add jaggary, pinch of salt and bring them to boil. Keep this in low/medium flame for about 3-5 mins.
Add mashed cardamom seeds and keep the payasa in low flame for about 1-2 mins.
Serve it hot or chilled. The above mentioned ingredients will serve 3-4 cups of Payasa.