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Kongu Style Paal Payasam
கொங்கு முறை பால் பாயசம்
By Ganesan Kannan
45 mins Serves 3 Medium Tanjore
4.8Editor's Rating
Kongu Style Paal Payasam — the festival sweet that every Tamil household makes for Pongal, Deepavali and weddings.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Roast the main ingredient in ghee until golden and aromatic.
- 2
Cook it soft with the required water or milk.
- 3
Melt jaggery with a little water, filter the syrup and add it in.
- 4
Stir on low flame until the kongu style paal payasam thickens and leaves the sides of the pan.
- 5
Finish with cardamom, ghee-roasted cashews and raisins.
சமையல் குறிப்பு
வெல்ல பாகை வடிகட்டி சேர்க்கவும்; மணல் நீங்கி இனிப்பு சுத்தமாக இருக்கும்.
Always filter the jaggery syrup — it removes sand and keeps the sweet clean.
Nutrition (per serving)
- Calories: 213 kcal
- Protein: 19 g
- Carbs: 39 g
- Fat: 8 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating
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