Yam Payasam
Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.
Ingredientsfor 4 servings
- 1 kg Elephant yam Chena
- Cashew nuts, to taste
- Dry ginger powder, as needed
- 1/2 tsp Cumin seeds Jeerakkam
- Ghee, to taste
- Coconut milk, to taste
- 1 1/2k g Jaggery melted, Sharkara
Preparation
Step 1
For preparing yam payasam, slice and cook the yam well in water.
Step 2
Grind the well cooked yam to a paste.
Step 3
Fry the paste in ghee and then add water.
Step 4
Drop in the jaggery when it is cooked well.
Step 5
Next, add in the 2nd coconut milk and Stir everything together thoroughly.
Step 6
When it boils add in the 1st coconut milk and Stir everything together thoroughly.
Step 7
Yam payasam is ready.
Tip
Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.
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