VENDHAYA (Fenugreek) PAYASAM : Mallika Badrinath Recipe | Rajasthan Style

INGREDIENTS:

Fenugreek seeds- ¼ cup (cooked)

Grated jaggery- less than ½ cup

Ghee- 1 tsp

Cashew nuts (broken) – 7

Cardamom powder – ¼ tsp

Kismis – 20 gram

METHOD:

1.Soak fenugreek over night.

2. Strain water, wash well and pressure medium flame and dissolve thoroughly.

3. Pour it over on cooked fenugreek.

4. Boil for few minutes. Heat ghee, fry cashews, kismis add cardamon powder and mix with payasam.