Kasi Kumbda/Soore Payasa
A sweet porridge/pudding known as payasa is one of my favorites.
Kumda/Soore - 500 gms
Jaggery - 300 gms
Grated Coconut - 1 no.
Khus Khus - 2 tbspn
Cashew - 1/4 cup
Cardamom - 4-5 no.
Pinch of salt
Grind 1/4th of the grated coconut with Khus Khus, Cashew, Cardamom and keep aside.
Boil Kumda/Soore in the coconut milk that is taken out third time. Once the Kumda/Soore is boiled Add Jaggery. Once the Jaggery melts add coconut milk. Add the ground coconut mix. Add a few more cashews. Add a pinch of salt (this will get you a good taste). Boil it for 5 mins. Add 1 tsp ghee to each bowl while serving.
Coconut milk: Grind coconut along with a little bit of water. Strain the mixture and take out the milk. Use the compress with a little more water and grind. Strain the mixture and add to the already extracted milk. The milk should be extracted not more than 3 times from the same compress.
Kumda/Soore - 500 gms
Jaggery - 300 gms
Grated Coconut - 1 no.
Khus Khus - 2 tbspn
Cashew - 1/4 cup
Cardamom - 4-5 no.
Pinch of salt
Grind 1/4th of the grated coconut with Khus Khus, Cashew, Cardamom and keep aside.
Boil Kumda/Soore in the coconut milk that is taken out third time. Once the Kumda/Soore is boiled Add Jaggery. Once the Jaggery melts add coconut milk. Add the ground coconut mix. Add a few more cashews. Add a pinch of salt (this will get you a good taste). Boil it for 5 mins. Add 1 tsp ghee to each bowl while serving.
Coconut milk: Grind coconut along with a little bit of water. Strain the mixture and take out the milk. Use the compress with a little more water and grind. Strain the mixture and add to the already extracted milk. The milk should be extracted not more than 3 times from the same compress.
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