Adai dry - 2 cups
Jav arisi/ Sabhudhana - 1 tbsp
Carrot Shreaded - 2 Cups
Jaggery - 1 cup or less as needed
Coconut Milk - 14 Oz
Evaporated Milk / Milk - 14 Oz
Cardamom pd - a pinch
Ghee - 3 tbsp
Cashews - 2 tbsp
Raisins - 2 tbsp
salt - a tiny pinch
1.Cook adai and Sabhudhana in 2 to 3 Cups of water till they become soft.
2.Take a big kadai and add 1 tsp ghee and roast carrot till the raw smell is gone.
3.Then add Adai and Sabhudhana/ Javarisi along with water to carrot ,add extra 2 cups of water or milk .
4.Then cover and cook till for 10 min.
5.Then add Jaggery and cook till it is melted.
6.Add 7 Oz coconut milk and cover and keep in low flame for 20 min.
7.In separate pan heat ghee and roast cashew and raisins and keep them ready.
8.Now after 20 min open lid and give a stir,always keep in low flame thought out the cooking or adai will stick to bottom and burn.
9.Now add left over coconut milk ,cardamom pd ,roasted cashews and raisins and give a stir and wait for 2 min.
10.Then Switch off flame and cover and let it sit for 20 min.
11.While serving if the payasam becomes thick add some more hot milk or evaporated milk or thin coconut milk to dilute it.