Idichu Pizhinja Payasam
The kind of payasam that appears at every Sadya and disappears first from the banana leaf. Slow-reduced milk, a touch of sweetness, and the warmth of cardamom — simple in concept, extraordinary in taste.
Ingredientsfor 5 servings
- 1 cup Raw rice (Pachari)
- 5 cup Water
- 3 tbsp Sugar
- 1/4 kg Jaggery melted, Sharkara
- 2 cup Coconut milk
- 1 tsp Ghee
- 1/2 tsp Cumin powder (Jeerakam)
- 1 tsp Dry ginger powder Chukku
- 1/2 tsp Cardamom powder (Elakka)
Preparation
Step 1
For preparing idichu pizhinja payasam, cook pachari in water.
Step 2
When the rice gets cooked and the water starts draining, add melted jaggery and sugar and cook again.
Step 3
Add ghee and coconut milk to it. Cook again for 5 minutes.
Step 4
Add cumin powder, cardamom powder and dry ginger. Stir everything together thoroughly.
Step 5
Take it off the heat. and serve hot.
Tip
The payasam will thicken significantly as it cools. Stop cooking when it is still slightly thinner than your target consistency.
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