Ingredients:

• 1/2 cup (100-125 g) – Rice
• 7-8 cups – full Cream Milk
• 2 tbsp – sabudana
• 1.5 cups – powdered Jaggery (melted and sieved
• 3 tbsp – Ghee
• 3 tbsp – cashewnuts, halved (optional)
• 2 tbsp – seedless Raisins (optional)
• 1/2 tsp – powdered green Cardamom

Method:

1. Wash the rice and drain. Soak the rice in water for 30 minutes. Drain and set aside.
2. Pour the milk in a heavy-based pan and boil. Lower the heat and simmer for 10-15 minutes until the quantity reduces by about one-third.
3. Add sabudana and simmer for 10 minutes.
4. Mix in the rice and simmer for at least 15-20 minutes or until tender.
5. In another pan, mix the jaggery and 1/4 cup of water. Stir and cook until the jaggery dissolves.
6. Strain the jaggery through a muslin cloth into the payasam.
7. In the meantime, heat 1.5 tbsp of ghee in a frying pan over moderate heat and fry the cashew nuts golden. Drain and set aside.
8. Pour the remaining ghee into a pan and fry the raisins until they puff up. Drain and set aside.
9. Add the cashew nuts, raisins and powdered cardamom to the payasam. Simmer for 5 minutes.
10. Serve hot or chilled.
11. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya