Karikku Pradhaman
A festive Kerala payasam that demands patience and rewards it generously. Milk is simmered for the better part of an hour, thickened with care, sweetened with jaggery or sugar, and served with a prayer that there are leftovers.
Ingredientsfor 3 servings
- 5 nos Tender coconut
- 3/4 kg Jaggery (sharkkara)
- 2 cup Coconut milk 1st
- 3 cup Coconut milk 2nd
- 100 g Ghee
- 20 g Cashew nuts — chopped
- 20 g Raisins Unakka munthiri
- 10 nos Cardamom — crushed (Elakka)
Preparation
Step 1
For preparing karikku payasam, first take out the water from coconut and cut the coconut pieces.
Step 2
Boil the water and coconut pieces.
Step 3
Add jaggery mixed in water.
Step 4
Add the coconut milk(2nd) and boil it. Add ghee and thicken.
Step 5
When thickened, add the first coconut milk and remove from fire.
Step 6
Add cashew nuts and raisins fried in ghee.
Step 7
Karikku pradhaman is ready.
Tip
Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.
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