I feel so much delighted while presenting this creamy, scrumptious and one of it’s kind Paradi Payasa. I was longing to present this deliciousness to you through this blog. And it’s been possible only now, after 5 years of food blogging. This actually mean that my attempts of making paradi payasa didn’t get through so well that it could be presentable here. So in order to fine tune my cooking skills as applied to this payasa, I set aside some time for food discussion with food experts of my place. And it really eased the process and I loved making the dessert with extended confidence.
The recipe of paradi payasa was in my cook book since 3 years. But I was lacking in getting the consistency right. What matters most in this recipe is consistency of rice after grinding. The key of perfect paradi payasa is just that. The rice batter should be thick, non-flowing consistency but never watery or flowing. Meaning you need to use very less water to rice while grinding to get it right. When such batter is squeezed over a perforated plate or ladle, the droplets of rice batter falls in to water which is called as “Paradi”. And this is what makes the title. After every iteration of making paradi, it’s good to stir them once. As you have cooked paradi ready, jaggery and coconut milk will finish up the dessert. I just dissolved jaggery in water in medium flame before including.
After that things are pretty basic like other payasa recipes. Creamy coconut milk and cardamom powder for flavor. Grab a bowlful of this dessert and dive to the bottom of deliciousness. Your mouth would be thankful to you for the creamy, sweet taste. And you would surely fall in love with this drool-worthy awesomeness. Get going.
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