Chena Kilangu Payasam (Yam Pudding)

- Submitted by Dahlia

(Yam Pudding, Suran Kheer, Chena Pradhaman)

Recipe For Yam Payasam

Ingredients

• Chena Kilangu (Yam) - 1 kg
• Jaggery - 1/2 - 3/4 kg (depending on your sweet preference.)
• Sago (Chowwary/Javarisi/Sabudhana) - 150 gm
• Coconut Milk - 1/2 liter
• Raisins - 50 gm
• Cashew - 50 gm
• Cardamom - 5 pods (crushed)
• Ghee - 50 grams

Method

1. Wash the yam thoroughly to remove all dirt, peel the skin and chop it into small pieces.
2. Boil the yam pieces in sufficient water.
3. Grind it to a smooth paste using a mixie. You can grind it coarsely if you like to have some texture.
4. Melt the jaggery in little water and strain it to remove any impurities.
5. Soak the sago for half an hour, boil it till it becomes transparent and keep aside.
6. Take a heavy bottomed pan. Add the jaggery syrup, boiled sago and yam paste to this.
7. Add the coconut milk and boil the mixture. Add more water or coconut milk and boil to bring it to your desired consistency.
8. Add the crushed cardamom pods.
9. Heat ghee and roast the cashews and raisins in a small pan. Add it to the payasam.
10. Switch off and cover it. Let it rest for a few minutes before serving.

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