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Saturday, June 23, 2012

Halasina Hannu Peratiya Payasa

2 large lemon sized balls of Perati
3 cups fresh/frozen Coconut or 2.5 - 3 cups fresh thick Coconut Milk
2 - 2.5 cups Jaggary
1/2 cup finely grated Coconut
2 - 3 tsp Sesame seeds
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (Optional)


Put around 8 cups of warm water in a vessel and soak the Perati for about 2-3 hrs.

Put the soaked Perati in a mixer and grind them into medium smooth paste.
Grind 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 1 cup of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing ground Perati, add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5 mins.

Add the thick coconut milk, stir the Payasa and bring it to boil.

Put sesame seeds in a pan and fry in medium flame. Once it starts spluttering, add 1/2 cup of finely grated coconut and fry them in low flame until they turn light golden in color. 

Add the mashed cardamom seeds, fried sesame seed mixture and mix well.

Serve hot or chilled.