This is a Vishu special recipe, I know it’s a very delayed updated but trust me I cooked it up on 14th April but some issues with the home PC and my personal laptop coupled with my laziness to type and edit the pics delayed the update.
I have told even before that I am crazy about Payasam all kind of Payasam one with sugar, jaggery, kalkand, it doesn’t matter what you add in it I will eat as long as it is named paysam, but what I did told before was as a kid I kind of loathed jaggery payasam. I remember my mom begging to me to at least take one bite of ada Payasam whenever we go to grandparents place.
Sweet Kesari can be classified as either a snack or breakfast based on your mood. It has always been my favorite afternoon snack when I get back from school, and it still is. Even now I will be so happy if my mom have these ready when I get back home from office on Friday night after a long week at hostel it’s horrible food
Payasam is my all time favorite, my cooking escapade started from my love for payasam. When I first started cooking payasam used to be a daily member on our afternoon tea table, it reached to a point that my sister threatened to kill me if I make payasam anymore. My mom is an expert in payasam, she have her own tips and tricks with it, so it is handed down to me when I started my adventure.
Cookery shows have always been my favorite TV program. During the holy month of Ramzan and Bakrid every channels will be showcasing the Malabar delicacies like chatti pathiri. My mouth waters every time time I saw them but the complexities and technicalities kept me away from trying them out, also the fact that they always showed the non-veg version on TV and my mom don’t eat meat.