Recipe : Arisi Payasam
Shared by : Radhika Bharathan
Dated : 23/01/2015
Raw Rice ½ cup.
Grated Coconut 1 cup, (Same size cup)
Jaggery 1 cup, (Grated Jaggery)
Fresh milk around 250 ml
Cashew nuts around 10 full pieces (break into small size)
Cardamom 2 or 3 pieces. (powder the cardamom)
Water 500 – 600 ml.
Procedure:
First soak the raw rice in sufficient quantity and keep it for about 30 minutes. Spread the grated coconut on a plate and let it for a few minutes. First Grind the coconut into a semi coarse texture and transfer it to a container. Grind the Rice with minimum water to a fine coarse texture. Now, add the ground coconut and run it for a few seconds to get a well-mixed content. (Collect the washed mix in a separate container) Collect the thick mix separately.
Take a sufficiently round bottom, thick, vessel and heat it. Coat the bottom with a pinch of Ghee. Now, add around 200 ml of water and allow it to boil. Once, it starts boiling, add the coconut rice mix. While adding the mix, keep stirring. Keep the stove in full flame, until the mix reaches boiling. Once it has reached boiling, keep the stove in medium flame. Let the mix be boiling for sufficient time.
Now, prepare the jaggery. Grate the jaggery and immerse in water. Now, stir this vigorously and allow the solids settle at the bottom. Slowly take out the pure jaggery water and leave the solid sediments at the bottom. When the mix is boiling evenly, add this jaggery water and increase the flame to full. Keep stirring then and there. When the mix reaches a homogeneous state, the sweet aroma would be coming up. This is the proper mixture. When the Paayasam gets thicker, keep adding a bit of water. Meanwhile, boil the fresh milk and keep it hot. When the Paayasam gets thicker, add the milk and keep stirring constantly. Now, after adding the milk, the Paayasam would be frothing on the surface and let it mix and boil for a minute. Enough and bring it down from the stove. Now, add the powdered cardamom over the surface. Don’t stir. Just leave it. Take a pan, add ghee and when it is hot, fry the cashews to golden brown color. Transfer the entire contents to the Paayasam and just leave it like that.
Shared by : Radhika Bharathan
Dated : 23/01/2015
Raw Rice ½ cup.
Grated Coconut 1 cup, (Same size cup)
Jaggery 1 cup, (Grated Jaggery)
Fresh milk around 250 ml
Cashew nuts around 10 full pieces (break into small size)
Cardamom 2 or 3 pieces. (powder the cardamom)
Water 500 – 600 ml.
Procedure:
First soak the raw rice in sufficient quantity and keep it for about 30 minutes. Spread the grated coconut on a plate and let it for a few minutes. First Grind the coconut into a semi coarse texture and transfer it to a container. Grind the Rice with minimum water to a fine coarse texture. Now, add the ground coconut and run it for a few seconds to get a well-mixed content. (Collect the washed mix in a separate container) Collect the thick mix separately.
Take a sufficiently round bottom, thick, vessel and heat it. Coat the bottom with a pinch of Ghee. Now, add around 200 ml of water and allow it to boil. Once, it starts boiling, add the coconut rice mix. While adding the mix, keep stirring. Keep the stove in full flame, until the mix reaches boiling. Once it has reached boiling, keep the stove in medium flame. Let the mix be boiling for sufficient time.
Now, prepare the jaggery. Grate the jaggery and immerse in water. Now, stir this vigorously and allow the solids settle at the bottom. Slowly take out the pure jaggery water and leave the solid sediments at the bottom. When the mix is boiling evenly, add this jaggery water and increase the flame to full. Keep stirring then and there. When the mix reaches a homogeneous state, the sweet aroma would be coming up. This is the proper mixture. When the Paayasam gets thicker, keep adding a bit of water. Meanwhile, boil the fresh milk and keep it hot. When the Paayasam gets thicker, add the milk and keep stirring constantly. Now, after adding the milk, the Paayasam would be frothing on the surface and let it mix and boil for a minute. Enough and bring it down from the stove. Now, add the powdered cardamom over the surface. Don’t stir. Just leave it. Take a pan, add ghee and when it is hot, fry the cashews to golden brown color. Transfer the entire contents to the Paayasam and just leave it like that.
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