Idichu Pizhinja Payasam Easy
A festive Kerala payasam that demands patience and rewards it generously. Milk is simmered for the better part of an hour, thickened with care, sweetened with jaggery or sugar, and served with a prayer that there are leftovers.
Ingredientsfor 5 servings
- 1/4 cup Raw rice
- 1/2 cup Jaggery (Sharkkara)
- 1/2 cup Sugar
- 2 cup Coconut — grated
- 1 tsp Cardamom powder (Elakka)
- 2 tsp Ghee
Preparation
Step 1
Grate coconut and extract 1/3 cup of first(thick) milk, 1 cup of second(thin) milk and 1 1/4 cup of third(very thin) milk.
Step 2
Boil rice in 1 cup of water in a vessel, till it cooks soft and becomes slightly dry.
Step 3
After almost all the water has evaporated, add ghee and fry well.
Step 4
Add sugar and jaggery and fry again.
Step 5
Add third or very thin milk and boil on a medium flame for about 10 minutes.
Step 6
Add second milk or thin milk and let it bubble for about 5 minutes.
Step 7
Finally, add the thick or first milk and remove immediately from the flame.
Step 8
Stir thoroughly.
Step 9
Add cardamom powder and Stir everything together thoroughly.
Step 10
Generally cashews fried in ghee are not added in this payasam.
Tip
Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.
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