Milk : 1 litre
Cabbage : ¼ kilo
Cashew : 10
Sugar : 100 or 150 gm
Cardamom : as needed
Salt : a pinch
Patchai karpooram ( edible camphor ) : a little
t cabbage finely and wash.
Pressure cook cabbage with litlle milk.
When cabbage is cooked well, boil it with remaining milk.
When the contents start thickening, add sugar.
Add powdered cardamom, salt and patchai karpooram.
Fry cashew in ghee and add to the paayasam.
Mix well and serve.