Ingredients
- Bamboo rice – 2 cup
- Jaggery – 250 gram
- Coconut pieces – 1/2 cup
- Grated coconut – 2 cup
- Cashewnut – 8 to 9 nos
- Raisins – 8 to 9 nos
- Cumin powder – 1 tbsp
- Cardamom powder – 1 tbsp
- Dry ginger powder – 1/2 tbsp
- Ghee -12 to 13 nos
Method
- Firstly, we have to measure the rice and transfer it into a pot.
- Add a sufficient amount of water and soak for two days.
- After two days, drain the water.
- Again, add some water, cover, and soak for a few hours.
- Then drain and transfer into a pot.
- Add water and place in a heat source.
- Cover them and cook them well.
- Then cut the coconut pieces from the coconut shell.
- Then chopped into thin slices and set aside.
- Remove the lid and check whether the rice is well cooked or not.
- Once the bamboo rice is well cooked, Remove it from the fire and set it aside.
- Take a pan add grated coconut and water.
- Squeezed them well with my hands.
- Drain the thick coconut milk and keep it aside.
- Again, add water to the squeezed coconut.
- Mix them well with your hands.
- Drain the thin coconut milk and set it aside.
- Heat ghee in a pan and add coconut pieces.
- Fry them well till they become a light golden brown.
- Drain and set aside.
- Again, add cashew nuts and raisins.
- Fry them well, drain, and set aside.
- Again, add the cooked bamboo rice and saute them well for a few minutes.
- Then add the jaggery water and sauté them well.
- Add thin coconut milk and stir them well continuously.
- Take the bowl of thick coconut milk.
- Add jeera powder,cardamom powder, and dry ginger powder and mix them well.
- Then pour the thick coconut milk mix into the payasam pan.
- Stir them well and continuously.
- Add fried raisins, cashewnuts and coconut pieces.
- Mix them well.
- Pour sufficent amount of cow milk ,mix them well.
- Continually stirring them well at the stage of payasam will result in a slight thick consistency.
- Remove from the fire and set aside.
- Serve and enjoy the bamboo rice payasam.
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