Ingredients
- Rice – 1 kg
- Jaggery – 1 cup
- Grated coconut – 2 cup
- Milk – 1 or 2 cup
- Cashew nut – 2 or 3 tbsp
- Raisins – 1 or 2 tbsp
- Bay leaves – 6 or 7 not
- Cardamom – 5 or 6 nos
- Dry ginger powder – 1 tbsp
- Cumin seed – 1 tbsp
- Ghee – 4 or 5 tbsp
Method
- Heat water in a pan add jaggery and boil them well.
- Take a large bowl add grated coconut ,squeeze them well.
- Drain thick coconut milk and keep aside.
- Add some more water to the squeezed coconut mixture
- Mix well and drain thin coconut milk and set aside.
- Again, continuing the same draining method for coconut milk straining.
- Heat water in a pot
- Heat water in a pan ,add coconut pieces
- Sauce and fry till they become golden brown .
- Heat ghee in pan ,add coconut pieces
- Saute and fry them well.
- Then add cashew nut and sauce them well.
- Finally add some raisins and fry till they become golden brown.
- Drain and keep aside.
- Take a pan add rice and water .
- Wash them well and drain ,set aside.
- Heat a pan add drained rice and ghee,saute them well.
- Add third strained coconut milk ,stir and boil them well.
- Then drain jaggery water ,
- Again add second thin coconut milk into the half cooked rice
- Stir and cook them well.
- Add drained jaggery water saute and boil them well.
- Add bay leaves and boil them well.
- Crush cardamom and set aside.
- Then stir the payasam very well.
- Add some amount of milk and boil them well.
- Then add dry ginger powder cumin powder and cardamom powder
- Combine them well.
- Add fried coconut pieces ,raisins and cashew nut ,stir them well.
- Pour thick coconut milk ,combine them well.
- Remove from fire and keep aside.
- Serve and enjoy rice payasam
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