lapsi
coconut milk
jaggery
elaichi powder
2-3 spoons of ghee
kaju
kismis
dry coconut pieces
METHOD:
Soak fistful of lapsi in little water. Cook in a vessel with little water n thin coconut milk. When 3/4 cooked , add jaggery, elaichi powder. Add 2-3 spoons of ghee. Keep add thin coconut milk, if too dry. Atlast add thick coconut milk to adjust the required consistency n remove from fire . Heat ghee in kadai. Then fry chopped kaju, kismis n chopped dry coconut pieces. Pour over payasam. Adjust jaggery as per reqd sweetness. Don't make too sweet.
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