Rice payasam

De Swasthi's Recipes · 60 min

Ingredientes

Preparación

1. Wash the rice several times and soak it in enough water while the milk heats.
2. Bring the milk to a boil in a rinsed heavy-bottomed pot over medium heat.
3. Make the jaggery syrup: boil grated jaggery with water over medium heat until slightly thick and sticky (not a string consistency). Set aside to cool completely.
4. When the milk boils, drain the rice and add it to the milk.
5. Cook until the rice is mushy and soft, stirring every 4–5 minutes so the milk doesn't burn at the bottom.
6. Mash some of the rice to thicken, then turn off the heat when the payasam is slightly thick but still pourable.
7. Add the cardamom powder. Strain the cooled jaggery syrup into the rice and stir until dissolved.
8. Heat the ghee in a small pan. Fry the cashews until light golden, add the raisins and fry until they puff. Pour this over the payasam.
9. Serve warm or cold.

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