Godambi Payasa | Hasi Geru Beejada Payasa ~ Mangalorean Brahmin Style Tender Cashew Nut Payasam
Prep time: 15 mins | Cook time: 10-15 mins | Servings: 4
- 1 cup tender cashew nuts
- 2 cups thin coconut milk * see notes
- 1 cup thick coconut milk
- 125 grams (2/3rd cup) jaggery, powdered
- 2 tablespoons ground rice paste * see notes
- 3-4 cardamom pods, husked and powdered
- pinch of salt
- saffron to garnish (optional)
1. Soak the tender cashew nuts in a bowl of warm water for about 10-15 minutes. Then gently remove the skins and discard them. Discard the cloudy water and refresh the cashew nuts in 2-3 changes of water. Keep aside.
2. Place the thin coconut milk and salt in a heavy based pan/non stick saucepan or kadhai and bring it to a gentle boil. Add the tender cashew nuts and let it simmer for 2-3 minutes.
3. Add the powdered jaggery and stir until it is melted. Bring the mixture to a boil.
4. Reduce the heat and add the thick coconut milk and let it come to a gentle boil. Take care to see that it doesn’t bubble or sometimes it may curdle.
5. Now add the rice paste and stir the mixture continuously to avoid lumps. Finally add the cardamom powder and remove from heat.
6. Serve hot garnished with saffron if desired. It tastes great at room temperature or when chilled too.
1. If you are unable to use freshly extracted coconut milk you may use the one that comes in a tin or tetra pack. Usually it is very thick so to make a thin extract just dilute it with water. Alternatively you may use coconut milk powder that needs to be dissolved in water to reconstruct the coconut milk. To make thin coconut milk dissolve 4-5 tablespoons of coconut milk powder in 1-3/4th cups of warm water. To make thick coconut milk dissolve 4-5 tablespoons of coconut milk powder in 3/4th cup of warm water. If the milk looks too watery you can always add extra powder later but do remember that the payasam tends to thicken when chilled so it is good to leave it a little thin in consistency.
2. Adjust the thickness of the payasam by adding 2-3 tablespoons of rice paste or rice powder (flour) dissolved in a few teaspoons of water. Mix it very well to avoid lumps.
3. The ideal consistency for this payasam is of thin custard but if it turns out a little thin it is okay as it will turn out fine after being chilled.