Palada – 3/4 cup ( I used Eastern palada)
Jaggery – 3 cubes/ to taste
Ghee – 3 tbsp + 1 tbsp
Thin coconut milk (randaampaal) – 3 cups (/ add 5 heaped tbsps of coconut milk powder to 3 cups of lukewarm water)
Thick coconut milk – 1/4 – 1/2 cup / use 2 heaped tbsp of coconut milk powder + 1/4 cup o lukewarm water
Powdered cardamom – 1/4 – 1/2 tsp
Ghee – 1 tbsp
Cashews – 1 tbsp
Raisins – 1 tsp
Wash the ada several times; cook it adding 3 cups of water & 1 tbsp of ghee. I cooked the ada on very low heat for 7 minutes after the first whistle. Open the cooker when the pressure completely subsides; pour plenty of cold water into the cooked ada & strain it.
Melt the jaggery adding little water & strain it to remove any dirt. Add ghee & cooked ada to the melted jaggery & bring to a boil. Cover cook on medium low heat for 30 minutes stirring occassionally tilll the mixture turns dry.
Add the thin coconut milk & cook on medium low heat for 10 minutes/ till the payasam thickens. Finally add the thick coconut milk & the powdered cardamom; mix well & remove from heat.
Heat 1 tbsp of ghee & toast the cashews & raisins; pour this over the payasam. Keep the payasam covereed for 2 hours till it has reached the PATHRAPAAKAM.
Note:- You can also add cooked sago to this payasam.