Homemade Wheat Bread

What is more welcoming than the smell of freshly baked bread that too at home. I have been so eager to bake one at home. And so glad that I have overcome this fear of baking bread. At my place it is so hard to find wheat bread and this has been my motivation too. It turned out so good and everyone at home gave a thumbs up for this one. :)

INGREDIENTS
Recipe adapted from: Tammy's Recipes
Makes 1 loaf


Warm water - 1 cup + 1/4 cup
Honey - 2 tbsp
Milk - 1 tbsp
Oil - 2 tbsp
Brown sugar - 2 tbsp
Salt - 1 tsp
Wheat Flour - 1 1/2 cup + 2 tbsp
All Purpose Flour - 1 1/2 cup
Active Dry Yeast - 2 tsp
Sugar - 1/2 tsp

METHOD

• Preheat the oven at the minimum temperature (30- 40 degree C) for 2-3 minutes and switch off.*see note 1
• In a mixing bowl pour 1 cup warm water. Add in the milk, oil, honey, brown sugar and salt. Mix well.
• Mix yeast in 1/4 cup water and 1/2 tsp sugar till it dissolves. *see note 2
• Tip in the flours into the mixing bowl along with the yeast. 
• Knead the dough well for approx. 10 - 15 minutes. Dust in 2 tablespoon of wheat flour and knead. Lift it from the ends towards you to the center and push it away from you with the heel of your hand and turn the dough. Continue to knead till it is not very sticky and but a little too soft. 
• Lightly oil a bowl and transfer the dough into it. Roll the dough so as to coat it with oil.
• Cover with a towel and leave it in the oven till it doubles in size.( approx 45 minutes)
• Remove the bowl from the oven. Transfer the dough to a counter dusted with wheat flour.
• Punch down the dough on the counter and knead again till smooth and supple.
• Press down the dough to make a rectangle shape approx 3/4 inch thick. Then start rolling it. Pinch the ends and seal it.
• Lightly grease a loaf pan. Place the rolled dough into it. Place it in a warm place and let rise for 30 minutes when almost doubled in size. *see note 8
• Place the oven rack in the middle. Preheat it to 180 degrees C.
• Place the loaf pan in a sheet pan and place it in the oven and bake for 30 - 35 minutes.
• Remove from pan, cover with a towel and let cool a bit. 
• Slice with a serrated knife or preferably bread knife.

Baking Tips:

1. Else preheat oven to 200 degree C for 60 secs and switch off.
2. Make sure you use fresh yeast.
3. Sugar helps to feed the yeast and help it to rise faster. It also adds taste to the bread. But  too much sugar will cause the bread to rise too fast and collapse.
4. Salt helps to control fermentation but never add it along with the yeast as it will kill the  yeast.
5. Use ingredients at room temperature.
6. The dough must be thoroughly kneaded to help develop the elasticity. It also gives the proper texture.
7. Avoid dusting too much flour as it will affect the texture of bread.
8. I used a 24cm* 10cm silicon loaf pan
9. The final rising time may vary. The dough should rise above the pan.
10. If the bread gets browned too soon cover it with a foil.

Nadan Chakka Pradaman / Country Style Jack Fruit Pudding

I enjoy having payasam but only on rare occasions do I really go to make it. The only reason being that it is time consuming. :) Just love to have the payasam made by mom and amma. Today I tried my mom's special Chakka Pradaman recipe. 

Just love having ripe jack fruits but this time they were ripe only after the rains started so it was better not to have them without cooking. The aroma of the payasam wafted all around the house and everyone kept peeping in to the kitchen to see if the pradaman was done. It tasted divine and I was so happy getting all the compliments. ;)

INGREDIENTS

Jackfruit (Hard variety  / Varikka Chakka) - 800g+ 2 cups
Jaggery - 1 kg
Grated Coconut  - from 2 big coconuts
    First milk      - 1 1/4 cup
    Second Milk - 5 1/2 cup
Water - 1 cup + 1/4 cup + 4 cups
Cardamom Powder - 3 big pods
Cashew - 25g
Kismis - 25g
Ghee - 1 1/2 tbsp
Salt - a pinch

METHOD
Clean and chop jackfruit into small pieces. Reserve 2 cups
Melt jaggery in a stew pan / deep pan by adding 1 cup water. Keep stirring in between till it melts completely on medium flame.
In the mean time extract the coconut milk. To extract the first milk add 1/4 cup warm water. Pulse it in a mixer and then extract milk using your hand or a spoon (pressing it in a hand sieve).
Add 4 cups of warm water again and pulse it to extract the second milk.
Filter the jaggery to remove any impurities. Pour it into a wide mouthed non stick deep pan.
Cook the jack fruit in the jaggery on medium to low flame.
Once the jack fruit is cooked cool it and grind it into fine paste. Transfer it to the same wide mouthed pan.
Using a balloon whisk stir the mixture to remove any fiber.
Continue to cook the ground paste.
Add the second milk and let cook on low flame for 10 minutes.
Add the reserved jack fruit pieces. Let cook on medium flame till it is soft and cooked.
In a small pan heat the ghee. Roast the cashews till golden. Transfer it to a plate and then roast the kismis. Reserve the ghee.
When the jack fruit is cooked add the first milk.
Tip in the cardamom powder, cashew, kismis, ghee and salt.

Tips:
To powder cardamom add 1/2 tsp sugar along with the 3 pods to the dry jar mixer and pulse it. Remove husk.
Jaggery means sugarcane molasses. I used the dark brown ones. You can also use the light coloured ones or a mixture of dark and light 1:1.
Payasam tastes good even if it is served cold. So you can enjoy it even the next day if refrigerated.

Low Fat Brownies

These are moist and chewy and can't tell they are low fat. Easy to make and tastes good with a cup of coffee. 

Ingredients

Recipe Source: Sanjeev Kapoor

Cocoa Powder - 3 tbsp

Refined Flour - 1 cup

Baking Powder - 1/2 tsp

Baking Soda - 1/2 tsp

Caster Sugar - 1 cup

Skimmed Milk - 1/2 cup

Egg whites - of 2 eggs

Vanilla Essence - 1 tsp

Oil - 1 1/2 tbsp

METHOD

Preheat oven to 180 degree C.

Grease and line a 8 inch square tin with parchment paper.

Mix the dry ingredients - cocoa, flour, baking powder, baking soda  and sift it into a bowl.

Add the castor sugar and mix well.

Beat the egg whites and add it to the bowl.

Now add in the milk, vanilla essence, oil and mix until just combined.

Pour the mixture into the prepared tin.

Bake for 25 minutes or until firm to touch.

Once baked let the brownies cool in the tin.

Lift the parchment paper on the sides and transfer the brownies to a plate.

Refrigerate it for 30 minutes. Cut it into squares.

Tips: 

Do not over mix.

Make sure you leave enough parchment paper on the sides of the tin so that you can lift the brownies with ease.

Chena Achar / Kerala Style Yam Pickle

Most of us are quite familiar with the range of pickles, it may be mango, lime, garlic,prawns, fish, beetroot, mussels etc.. But not all must have heard of the yam pickle. It has become my favorite after I tasted it for the first time when mom got it from one of our customers. Right then I knew I had to make this pickle. After my first successful attempt at making beetroot and carrot pickle, I made the mussels pickle and here I am with the third one. Hope you all will like it.

The only problem with elephant yam is that you need to take precautions before starting to clean and cut it else you will end up itching your hands. So it is better to apply oil on your palm and hands before starting to clean it.

INGREDIENTS

Chena / Elephant Yam - 800g (weighed after peeling)

Tumeric Powder - 1/2 tsp

Carrot - 200g

Garlic - 50g

Green Chilly - 50g

Ginger - 2'' piece

Cumin powder - 2 tsp

Fenugreek powder- 2 tsp

Sugar- 3 tsp

Salt - as required

Split mustard seeds - 2 tsp

Asafoetida powder - 1/2 tsp

Vinegar- 2 cup

Pickle Powder - 2 tsp

Chilly Powder - 2 heaped tsp 

Kismis - 25 

Lime - 1/2 medium size

METHOD

Peel, wash and chop the yam into very small pieces.

Add the turmeric and salt. Mix well.

Transfer the yam into a muslin cloth. Squeeze out all the water.

Place the tied muslin cloth in a large sieve or colander and place a heavy weight on it. Let it be for 2-3 hours till the water in the yam gets drained out.

Remove the yam from the muslin cloth. Apply oil on your palm and in small portions again squeeze out any water left in the yam.

Transfer it to a vessel with vinegar in it.

Finely chop the garlic and ginger.

Chop the carrot into small pieces.

Chop the chilly into 1/4 '' pieces so that you don't bite into it.

Add the ginger, garlic, carrot, chilly, asafoetida powder, cumin powder, sugar, pickle powder, kismis, chilly powder and split mustard seeds.

Check the salt. Stir well.

Add the lime juice and stir again.

Transfer the pickle into a bharani or air tight jar.

Check every 2 days and keep pressing the pickle from the top so that the juices come to the top.

Use after 2 weeks.

Tips:

It is very important to squeeze and remove all the water possible from the yam.

I used Kashmiri Chilly powder. You can adjust it depending on spice level required.

I used Eastern pickle powder.

You can add thinly sliced dates too.

The pickle gets tastier as you keep it.

Sending this post to The Kerala Kitchen event hosted by Julie at erivumpuliyumm

Navratan Kurma / Nine Gems Vegetable in Rich Sauce

This is a famous Mughlai dish and gets its name from the word 'Navratan' (which means nine gems in hindi) ie the nine vegetables that go into making this gravy with rich nutty sauce. I have tasted different versions of this royal curry at restaurants but never liked it as I hated to bite into sweet fruits in my dish. But this version is perfect for my palette. The raisins are ground into a paste and love that nutty flavour from the cashews.

INGREDIENTS
Recipe adapted from here

Ingredient List 1:
Cauliflower - 1/2 cup (small florets)
Frozen green peas - 1/4 cup(1/2 " length)
Beans - 1/4 cup (1/2 " length)
Yard long beans - 1/4 cup(1/2 " length)
Bottle gourd squash - 1/4 cup(1/2 " cubes)
Potato - 1 small (1/2 " cubes)
Carrot - 1 small (1/2 " cubes)
Capsicum - 1 small (1/2 " length, seeded)
Water - to cover the vegetables (approx 2 1/2 cup)

Ingredient List 2:
Onion - 1 medium size
Ginger paste- 1 tsp
Garlic paste - 1 tsp
Cloves - 4
Cardomom - 4
Bay leaves - 1
Cashews - 1/4 cup
Golden raisins - 1/4 cup
Oil / ghee - 2 tbsp
Salt - as required

Ingredient List 3:
Tomato paste - 1 tbsp
Kashmiri chilli powder - 1/2 tsp
Turmeric powder -1/4 tsp
Garam masala - 1/2 tsp

Ingredient List 4:
Paneer - 100gms
Ghee / oil - 1 1/2 tbsp

Coriander leaves- 2 tbsp

METHOD
Combine the ingredients in list 1 and boil over medium high heat. When it starts to boil reduce flame to medium low and cook uncovered for 8 minutes.
Reserve 2 cups water from this and transfer the vegetables to a colander.
Heat oil or ghee in a skillet. Add the ingredients under list 2 and saute it on medium low heat.. Cook until the nuts have browned and raisins swelled approx 10 minutes.
Pour in half cup water into the skillet and scrape out any masala sticking to the bottom of the skillet.
Blend this in a blender after adding the ingredients in list 3.
In a skillet transfer the sauce. Use 1/2 cup of  water reserved to remove all the masala sticking to the sides of the jar and transfer it to the skillet.
Add in the vegetables. Pour the remaining water. Mix well. Check salt.
In a separate pan heat the ghee and fry the paneer till golden brown on all sides.
Transfer the paneer to the veggies and simmer the curry on medium heat for approx 8 - 10 minutes stirring in between.
Sprinkle the coriander and serve with rotis.

Kozhikaal / Vegetarian Chicken Legs - Thalassery Special

Don't get puzzled by the name. Kozhikaal is a Thalassery special evening snack made of tapioca. The name thus because it looks like fried chicken legs. It is crispy and perfect for the cool weather outside here in Kerala. It is very difficult to find this snack even in Kannur which is approx 12 km from Thalassery.

INGREDIENTS

Recipe source - Magic Cook

Tapioca - 1/2 kg

Pathiri Powder/ Fine rice powder - 1 cup

All purpose flour - 1/4 cup

Onion - 1 medium size (finely chopped)

Green Chilly - 2 finely chopped

Garlic Paste - 1/2 tsp

Ginger Paste - 1/2 tsp

Kashmiri Chilly Powder - 1 tbsp

Curry Leaves - finely chopped - 12 leaves

Cumin Powder - 1/2 tsp

Salt - as per taste

Oil - for deep frying

METHOD

Peel the skin of the tapioca.

Slit it into thin pieces (approx 4 inch pieces long and as broad as a pencil)

Mix the pathiri powder and APF along with salt and water to make a semi thick batter like idly batter.

Add in the onion, chilly, ginger garlic paste, chilly powder, curry leaves and cumin powder. Check salt.

To this batter add the sliced tapioca and coat well with batter.

Heat oil in a slightly wide wok. Pick 5-6 slices of tapioca along with batter. Press it slightly with your palm and slide it into the oil. Reduce the flame to medium. Toss it till crisp. Remove with a slotted spoon and transfer it to a plate layered with kitchen tissue.

Serve hot with tea or coffee. Enjoy!!

Tips:

Make sure you buy fresh tapioca else it will be difficult to slice it to thin pieces.

This is a medium spice snack. Increase spice level as per taste. The batter may taste a little spicy but once you fry it that extra spice will not be there.

Kallumakkaya Achar / Mussels Pickle - Celebrating 100th post

Can't believe I came so far. Yayyy it's my 100th post!! I know I have been slow to reach this milestone. But when I began my journey blogging, never thought I would come so far and be more and more passionate about food. My first thoughts were that I would use this blog like a recipe book to save my favorite recipes but later did I find out how much fun it is to get feedback, likes and best of all make so many new friends. All the while enjoying the cooking too.Thank you all for the support and for joining me in this journey.

To celebrate my 100th post I wanted a dish which is so much a speciality of Malabar region - the best pick was 'mussels pickle'. Mussels pickle is an all time favorite. Once you taste it you will want more and more. One of my other favorite with mussels is the Kallumakkaya Upperi / Mussels dry and the Arikkadukka / Stuffed Mussels.

INGREDIENTS

Fresh Mussels - 1 kg

Chilly Powder - 1tbsp + 2 tbsp

Turmeric Powder - 1/4 tsp

Salt - 1/2 +1/2 tsp (or as required)
Gingelly Oil - 200ml + 2 tbsp for frying kismis
Green Chilly - 20 g
Ginger - 40 g (1/4 cup slivered)
Garlic - 75g thinly sliced (1/2 cup tightly packed)
Curry Leaves - 12 leaves
Vinegar - 1 cup + 1/4 cup+2 tbsp to dip muslin cloth
Kismis - 3 tsp
Split mustard seeds - 1 tsp

METHOD
Wash and clean the mussels.
Marinate it with chilly, turmeric and salt for half hour.
Transfer the marinated mussels to a skillet and let boil to dry up the water in it.
Heat oil, transfer the mussels into it and fry.
Using a slotted spoon strain the mussels and transfer to a plate lined with kitchen tissue.
In the same oil fry the ginger for 1/2 minute. Add in the garlic fry for 1/2 minute. Then add in the chilly. Fry for 10 secs. Switch off the flame. Add in the curry leaves.
Transfer the fried mixture along with the oil and the mussels into a vessel. Mix well.
In a mud pot mix 2 tbsp chilli powder with vinegar and bring to a boil. Let cool completely. Transfer it to the mussels mixture.
Heat 2 tbsp gingelly oil to fry kismis. Add it to the mussels mixture.
Add the split mustard seeds.
Check salt .Wrap a muslin cloth (dipped in vinegar and squeezed) around the vessel and leave it overnight.
Next day add 1/4 cup of vinegar and mix well. Transfer it to a bharani / air tight container.

Cooking Tips:

1. Use small  fresh mussels.
2. Reduce the amount of chilly if you like it less spicy.
3. Fry the mussels till the oil stops bubbling. It should not be over cooked.
4. Add salt with care as the mussels will have salt in it. A little extra can be added the next day.
5. You can add thinly chopped dates too.
6. Make sure that there is no moisture in the vessel / bharani you transfer the pickle.
7. It can be used right away but better if you can keep it for a week and then use. The masala   blends in.

Appam with Mutta Roast / Lacy Pancakes with Egg Roast

Appam or Vellayappam or Palappam as it is called is a famous breakfast item of Kerala. This is usually had with Chicken Ishtu (stu) or Nadan Chicken Varutharacha Curry or with egg roast. It is a must try combination. The lacy appam and the masala egg roast is something everyone who comes to visit Kerala are on the look out for. 

APPAM

INGREDIENTS

Serves 6

Short grain rice - 4 cups * see note 1

Coconut - 1 medium size

Cooked Boiled Rice - 1 1/2 cup

Dry active Yeast- 2 tsp

Sugar - 4 tsp* see note 2

Salt - 1/2 tsp

Water - 3 cups + more to make thin batter* see note 3

Gingelly oil - to smear on the appa chatti (cast iron kadai)* see note 4

Cast iron appam chatti/wok

METHOD

• Soak rice for 1 hour and strain.
• Grate the coconut. In a grinder, grind the coconut and cooked rice together for 15 minutes.
• Add the rice to the ground mixture. Grind till very fine.
• When the batter is almost done add the yeast and sugar. Grind for another minute.
• Let it ferment for 4 hours or till the batter has risen and turns frothy.* see note 5
• Heat the cast iron appam chatti or wok on high flame. Smear it with little oil.
• Lower the flame. Pour a laddle (almost 1/2 cup) of batter into the wok. Tilt the wok all around so that the batter coats in a round shape and the rest of the batter settles in the center.
• Cook on high flame for 5 seconds and then lower the flame. Cover and cook till the rim turns golden and starts leaving the sided. Gently lift the appam and place it on a plate.

EGG ROAST

INGREDIENTS
Eggs - 5 hard boiled and shelled

Onion - 3 1/2 cup thinly sliced, tightly packed
Garlic- 6 cloves thinly sliced
Ginger - 1 " piece finely chopped
Tomatoes - 2 medium size
Curry Leaves - 2 sprigs
Coconut Oil - 3 tbsp

Coriander Powder - 1 1/2 tbsp
Chilly Powder - 3/4 tsp
Turmeric Powder- 1/2 tsp
Pepper Powder - 1/4 tsp
Sugar - 1/4 tsp
Salt - as required

METHOD

• Heat oil in a cast iron skillet. Add onions and saute till slightly browned. * see note 7,8
• Tip in the garlic and ginger. Continue to saute in medium flame.
• Thinly slice the tomatoes and add them along with curry leaves to the onion mixture. Saute till the tomatoes are half cooked.
• In a bowl mix all the dry ingredients along with some water to make a paste. 
• Add the masala paste to the onion mixture. Saute for 1 minute. Reduce flame to low.
• Meanwhile cut the eggs into half. Separate the egg whites from the yolk. * see note 9
• Add the egg whites to the masala and coat the eggs with the masala.
• Continue to cook for another 1 minute on low.
• Serve it with appams or rotis.

Cooking tips:

1. You can use raw rice. I used short grain rice(ghee rice/neychottari).
2. Before making appam you can add more sugar if you like the appams to be a bit sweet.
3. The batter has to be in a runny consistency.
4. Any oil can be used but gingelly oil is the best for cast iron woks. If you are using a non stick appam maker then there is no need to smear oil.
5. The time taken for the batter to rise and turn frothy will depend on the climate. In warm weather it will ferment faster. Keep the batter in a warm place.
6. Cast iron appam chatti or wok is the best to get the right texture of the appam. It has a round deep bottom which helps in getting the nice lace. 
7. Saute the onions on high flame. Keep stirring.
8. You can reduce the oil used to 2 tbsp if you are using a non stick pan.
9. Usually the eggs are halved and served but in my house we avoid the egg yolk for health reasons.
10. Keep stirring so that the mixture does not stick to the bottom.

Sending this post to the Kerala Kitchen Event hosted by The Cooking Doctor

Malabar Style Chicken Korma

The word 'Korma' seems to have originated from Mughlai Cuisine. It is a thick gravy dish. The flavour of the curry comes from the combination of spices, coriander, fennel seeds and yoghurt. It gives so much different flavour to the curry. And it is quite unlike the red curry we usually make - Chicken Roast or the brown coconut based curry - Varutharacha Chicken Curry. The thick creamy texture and taste goes so well with chapathi's or any rotis.

INGREDIENTS

Chicken - 1/2 kg

Cloves/ Grambu - 6

Cardamom/ Elakka - 4

Cinnamon / Patta - 2" piece

Onion - 3 (big)

Ginger - 1 1/2 " piece

Garlic Paste - 1 tsp

Scraped Coconut - 1 1/2 cup (loosely packed)

Fennel Seeds/Perumjeerakam - 1 tsp

Poppy Seeds /Khus - Khus - 1 tsp

Green Chilly - 6 (or upto 9 if you like it spicy) *see note 1

Coriander Powder - 1 1/2 tbsp

Turmeric Powder - 1/2 tsp

Kashmiri Chilly Powder - 1 1/2 tsp

Tomato - 3 medium

Yoghurt - 1/2 cup

Water - 1/2 cup*see note 2

Salt - to taste

Refined Oil - 2 tbsp + 1 tsp

Coriander Leaves - 1/2 cup (loosely packed)

METHOD

Clean and chop the chicken into small pieces.

Chop the onions into thin slices. Ginger finely chopped.

Chop the tomatoes into medium size pieces and keep aside.

Wash and filter the khus khus.

Make a coarse paste of the coconut, fennel seeds, khus- khus and green chilly.

Heat oil in a pressure cooker. Add the spices - cloves, cardamom and cinnamon.

Tip in the onions and saute till translucent. Add in the ginger and garlic paste.

Add the dry masala powders. If required add 1 tsp oil at this stage as it may get too dry. *see note 3

When the raw smell of the masalas are gone add the chicken.

Mix in the coconut paste, yoghurt, salt and tomatoes. Stir well on medium flame for 2 minutes.

Add the water. Check salt and close the cooker lid.

Cook on low flame for 3 whistles or until the chicken is cooked.

Open the lid, stir well and then season with coriander leaves.

Serve hot with rotis.

Tips for cooking:

1. It is a medium spicy dish. If you want it spicy you can add up to 9 chillies. You have to add at least 6 else it will turn out sweet due to the coconut and tomatoes.
2. This is a semi thick gravy but if you like more gravy add up to 1 cup water. Remember that water comes out of the chicken, yoghurt and tomatoes as you cook.
3. After you add the masalas, make sure you keep stirring else the masalas will stick to the bottom of the cooker.

Sending this post to the Kerala Kitchen Event hosted by The Cooking Doctor

Mambazha Payasam / Mango Kheer

I have been thinking what to make with the yummy juicy mangoes from the first mango harvest at home. I knew it had to be an authentic Kerala dessert. Many days passed by just thinking and finally, I decided to make this. We had a celebration at home, it being my BIL's birthday and this was just apt for the occasion.

This was the first time I was making it and did not know how it would turn out. But it was absolutely spoon licking good.Yeah.. so thrilled to make it with home grown mangoes instead of store bought ones. 

Mambazha Payasam is also prepared for the Onam Feast. The taste of it when served on plantain leaf is totally different. I always like to have it that way.

INGREDIENTS

Ripe Mangoes - 3 cups *see note 1

Water - 1 cup

Ghee - 2 tsp

Jaggery - 125 g

Water - 1 cup

Coconut Milk from 2 coconuts (medium size) : 

Onnam Pal (thick first coconut milk) - 1/2 cup

Randam Pal (second coconut milk) - 1 cup

Moonnam Pal (third coconut milk) - 1 1/2 cup

Water - 1/2 + 1+ 1 cup*see note 2

Cumin/ Jeera Powder - 1/2 tsp

Cardomom Powder - 1/2 tsp (from 3 pods)*see note 3

Sugar - 1/2 tsp

Cashew nuts -  10 

Coconut Pieces/ Thenga Kottu - 2 tbsp

Ghee - 2 tsp

Sugar - 1 tsp*see note 4

METHOD

• Peel and chop the mangoes into small pieces. 
• Cook the mangoes by adding 1 cup water for 5 minutes on low flame stirring continually.
• Puree the mangoes.  Filter it to remove any fibre. Keep aside.
• Scrape the coconut. Add 1/2 cup warm water to it, pulse in a mixer and extract the coconut milk. This is the first milk(onnam pal). Keep it separately in a cup.
• Add 1 cup warm water again to the coconut and follow the same procedure. This is the second milk (randam pal). Keep this separately. 
• Add another cup of warm water to the coconut and extract the third time. This is the third milk (moonnam pal). Keep it in a separate bowl or cup.
• Powder the cardamom in a dry mixer by adding 1/2 tsp sugar. Remove the husk.
• Chop the coconut in to small pieces and fry it in ghee till browned. Remove and place it on a plate.
• In the same ghee fry the cashews and keep aside.
• In a pan melt the jaggery by adding 1 cup water on low flame stirring continually.
• Heat ghee in a kadai and pour the filtered mango puree. Cook till it starts wobbling.
• When the mangoes are cooked and thick in consistency add the melted jaggery and keep cooking on medium to low flame. Keep stirring at frequent intervals.
• When the mixture thickens up add the third milk and continue to cook for approx 5 minutes.
• Add the second milk and cook.
• Finally add the first milk. Lower flame. Add cardamom and jeera powder.
• Stir in the condensed milk, cashews and coconut pieces. 

Tips for cooking:

1. Use ripe and sweet mangoes. 
2. To extract coconut milk first add 1/2 cup water. After extracting the first time add 1 cup water and then the third cup of water.
3. In order to powder cardamom easily add 1/2 tsp sugar and then powder in a mixer.
4. Add more sugar as per taste when payasam is still warm. The mangoes I used were very sweet so there was no need to add extra sugar.
5. I used a non stick pan for cooking so that it does not stick to the bottom.