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PrintPAYASAM
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- To take out coconut milk from the freshly grated coconut, add water to grated coconut and let it rest for 5 minutes.
- Grind in a mixer & then strain through a fine muslin cloth to get coconut milk. Discard residue. Set aside the coconut milk.
- Boil milk and keep on low heat for 20 minutes till about 1½ cups of milk remains. Keep aside.
- Grind rice along with the soaking water to a fine paste.
- Place rice paste together with coconut milk in a kadhai. Cook on very low heat, so that there are no lumps, stir constantly for 5-7 minute, so that the mixture is smooth.
- Add jaggery or sugar and continue to cook stirring constantly as before. Cook on medium heat for another 4-5 minutes till the mixture is sufficiently thick.
- Add the remaining coconut milk, boil for 3-4 minutes on low heat. Remove from heat and cool slightly.
- Add enough milk to get a kheer consistency.
- Fry cashew nuts and raisins in ½ tablespoon ghee and add to payasam.
- Add powdered cardamoms and 2 tablespoon dry grated coconut.
- Serve hot or cold garnished with saffron and nuts.
INGREDIENTS
- 200 grams grated fresh coconut
- 2 ½ tablespoon rice - soak in water for 20 minutes
- 500 ml full cream milk
- 100 grams grated jaggery
- 1 tablespoon broken cashew nuts
- 1 tablespoon raisins
- ½ tablespoon ghee
- Seeds of 4 green cardamoms- powdered
- 2 tablespoon dry grated coconut, almonds, chironji, cashews and pistachios for garnish
- 4 strands of saffron-soaked in 1 teaspoon water
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