Lets welcome 2010 with a sweet note! May this year bring more happiness and peace to all of us! Wishing you all a lovely prosperous New Year!
I had half a bag of these wonderful puffed makhanis left after making this. The kheer commonly made with these cutie puffs did not impress me much due to thick milk to be added. Hence wanted to make a jaggery version of the same.
Thamarai vidhai coconut milk payasam
Thamarai vidhai / Makhani – 2 Cups
Ghee – 2-3 T spoon
Coconut milk – 1.5 cups
Jaggery grated – 1 cup (adjust to suite your sweet tooth)
cardamom seeds crushed – from 3-4 pods
Salt – 1 pinch
How to make it?
In a thick bottomed vessel add 2 cups of water and the grated jaggery. Let it gt hot. Stir well until jaggery is melted well. Now take the vessel off the stove and filter it in a fine mesh to remove the impurities. Take the filtered liquid back to the same vessel (wash the vessel before taking the jaggery liquid else the impurities settled in the bottom would still be there) and on the stove. Let it simmer. In another thick bottomed vessel melt the ghee. Shallow fry the makhana for 5- 10 minutes. Do it in handful of batches to when frying. When done, if you crush the seed with your fingers it should crackle like wafer. Crush all the seeds slightly with your hands. By this time the jaggery liquid would start simmering. Add the salt and cardamom and crushed makhanas. Increase the temperature and let it cook for 1 or two minutes. Switch off the stove and now add the coconut milk and mix well. Cover and let it sit for few minutes. Serve hot. If planning to serve cold please heat it for a while as the ghee added to fry the makahans seems to separate and float on the surface which is not a pleasing look. Enjoy!