April 20, 2011

Rice and Coconut Payasam


This is a traditional dish in Tamilian households usually prepared on festive occasions.

1 measure of rice
1 measure of grated coconut
2 measures of jaggery crushed into little pieces
water
milk
some cashew nuts roasted in ghee
pinch of cardamom powder

Soak the rice in water for half hour.  Drain the water and rinse it.  Take some fresh water(about 3 to 4 times the measure of rice) and begin by grinding the coconut for half a minute.  Add the washed rice and grind it so that the rice is of a very coarse texture.  Make sure not to over grind.  Take this mixture to a pan and begin cooking on the stove top, stirring the mixture constantly.  Once the rice is thoroughly cooked, add the jaggery.  As soon as the jaggery dissolves, add the milk(about 4 measures), saffron and the roasted cashew nuts....the payasam is ready to be served. You can increase or decrease the quantity of jaggery and milk according to your taste.

You can also use sugar instead of jaggery.  I used a standard 1/4 cup measure to make this payasam which serves 2-3 persons.

This recipe goes to Celebrate Sweets - Sweets with Rice event started at Nivedita's Kitchen.

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