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Saturday, March 18, 2017

Ade Payasa

Ingredients:
1 cup thick Rice Batter
1.5 - 2 cups Jaggary / Bella
3 cups fresh/frozen Coconut or 3 cups fresh Coconut Milk
Pinch of Salt
3 - 4 Cardamoms / Elakki / Elachi
4 Banana Leaves

Recipe:
Soak rice in water for about 3-4 hrs. Grind soaked rice along with salt into smooth paste by adding little amount of water. The consistency of the batter should be very thick as shown in the picture below.

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.
Take lemon sized rice batter and pat it on the banana leave as shown in the picture below.

Fold each banana leaf as shown in the picture below. Steam cook this in a pressure cooker/traditional steamer for about 12-15 mins.  (For pressure cooker: Don't put the weight, place one steel glass over the weight stand).



Once the pressure goes off, make them into medium sized pieces as shown in the picture below.


Grind 3 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 3 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk in a vessel. Add jaggary and bring it to boil.

Add prepared hot ade pieces and cook this in medium flame by covering a lid for about 15 mins.

Once it is cooked, add thick coconut milk and bring it to boil.

Add mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving.