Chena Payasam

Ingredientsfor 4 servings

• 500 g Elephant yam Chena
• 1 kg Jaggery (Sharkkara)
• 4 nos Coconut
• 50 g Ghee
• 50 g Cashewnuts
• 50 g Raisins Onakka munthiri
• 15 nos Cardamom (Elakka)
• Coconut chips A little, Thenga kothu

Preparation

1. Step 1

   For preparing Chena Payasam, peel the skin off the Yam/Chena and clean well.

2. Step 2

   Cut the chena into small pieces and cook them in a pressure cooker.

3. Step 3

   Dissolve jaggery in some water and keep it on fire.

4. Step 4

   Cook for some time and then filter this mixture to get rid of the sediments.

5. Step 5

   Grate the coconuts and prepare thick coconut milk(2 glasses), thin coconut milk(4 glasses) and the very thin coconut milk(6 glasses).

6. Step 6

   Heat up a vessel(preferably Urali).

7. Step 7

   Put the cooked chena in it along with the jaggery water and leave it to cook.

8. Step 8

   Add ghee in between into this and give it a good stir.

9. Step 9

   When the mixture is fully cooked, add the very thin coconut milk into this and stir.

10. Step 10

    Allow it to boil and get reduced.

11. Step 11

    When it starts to reduce, add the thin coconut milk into this and leave it to boil.

12. Step 12

    When this too starts reducing, add the thick coconut milk along with the powdered cardamoms.

13. Step 13

    Do not allow this to boil after the thick coconut milk has been added.

14. Step 14

    Lower the flame and heat it through.

15. Step 15

    Fry the chopped coconuts in the remaining ghee.

16. Step 16

    Add the raisins and cashewnuts and fry them, till they turn brown.

17. Step 17

    Add the fried ingredients into the Chena Payasam.