Try out this super-easy payasam made of papaya this Onam

Do payasam recipes scare you with their complicated procedure and super-long list of ingredients? Tired of the same old flavours? Want to wrap up your Onasadya with a dessert that can never go wrong? Get your hands on well-ripe papaya from the backyard (or the supermarket for city people).

Chef Arun Vijayan, a social media darling and a Corporate Chef at Arippa Restaurant Groups based in Kerala, brings you a super-easy, super-quick payasam recipe, that is made with one of the most commonly available fruits. 

1 ripe papaya, blended
2 tbsp ghee
350 ml jaggery syrup
400 ml coconut milk
½ tsp roasted cumin powder
½ tsp dried ginger powder
100 ml ghee
15 gm cashew nuts, split
15 gm raisins

Heat ghee in an uruli
Add the blended papaya and cook on low heat until the paste becomes thick
Add the jaggery syrup and cook on low flame until the paste and jaggery combine together
Stir in the coconut milk and cook for two minutes  
Switch off the flame and add roasted cumin powder and dried ginger powder
Heat ghee in a pan
Add cashew nuts and raisins to it
Fry until they turn brown
Add them to the payasam and mix well
Serve hot as a dessert after sadya

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