Papaya 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 4 servings
- 1 nos Ripe Papaya big
- 300 g Jaggery (Sharkkara)
- 2 cup Coconut milk
- 25 g Ghee
- 30 g Raisins Onakkamunthiri
- 30 g Cashewnuts
- 5 nos Cardamom (Elakka)
- Coconut chips A few, Thenga khothu
Preparation
Step 1
Melt the jaggery and set aside.
Step 2
Cut the papaya into small pieces and cook it in a thick bottomed pan with little water.
Step 3
When papaya is fully cooked, mash it with a spoon.
Step 4
Add the ghee and fry.
Step 5
Add the melted jaggery and cardamom.
Step 6
Make sure that there is no crumbs and lumps.
Step 7
When it is nicely cooked, add the third extract of the milk and cook to boil.
Step 8
Add the second extract followed by the frist extract.
Step 9
When the first extract begins to boil, add the fried cashewnuts, raisins and coconut chips.
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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