Sweet Rice 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 3 servings
- 1 cup Raw rice (Unakkalari)
- 21/2 cup Jaggery (crushed (Sharkkara)
- 1 tsp Cardamom powder (Elakka)
- 1 tbsp Ghee
- 1 tsp Dry ginger powder Chukku podi
Preparation
Step 1
Cook the rice well in pressure cooker.
Step 2
Heat a large pan (pan bottom should be hard since we have to keep stirring for some time so it should not stick in the bottom).
Step 3
Add the crushed jaggery and little water.
Step 4
When the jaggery melts and come to a one string consistency, add the cooked rice and Stir everything together thoroughly until it comes to a thick consistency.
Step 5
Add ghee in between and give it a good stir.
Step 6
Finally, add cardamom powder and dry ginger powder (chukku podi).
Step 7
Remove from fire.
Tip
Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.
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