ARI PAYASAM
Payasam Rice / red raw rice - ½ kg OR 2 cups
Jaggery - ¾ kg
Water - 1 ½ glass
Coconut - 2 whole (for coconut milk)
(First milk - 2 ½ glass
Second milk - 3 ½ glass
Third milk - 2 glass)
Ghee 1 ½ + 1 ½ tbsp
Cardamom powder - ¾ tablespoon
Dry ginger powder - ½ tablespoon
Cumin seeds powder - ½ tablespoon
Coconut flakes
Cashew nuts
Raisins
Hi everyone, today I am here with a delicious rice Payasam recipe for Vishu..
To begin with, first prepare first second and third coconut milk using to hold coconuts and set it aside to use later in the payasam.. in this recipe, we would need 2 ½ of first milk, three and half glass of second milk and two glasses of third milk.
Next, melt ¾ KG of black jaggery in a saucepan by adding one and half glass of water to it and set aside.
You can either use red raw rice or Unakkal ari for this recipe.
To prepare the Payasam, in a large pan or a vessel or an uruli, add washed rice and the third milk, along with 1 ½ tbsp of ghee and bring it to a boil.. once it starts boiling, set the flame to medium to low and cover it with a lid and cook the rice for around 15 minutes or until fully cooked. If the coconut milk dries up completely while cooking, you can mix little plain water with the second coconut milk and add it to the rice and cook it through.
Make sure to add the coconut milk to the rice through a sieve so that any pieces of grated coconut will not be added to the paisam..
Once the rice is cooked, add the melted jaggery to the cooked rice through a sieve and keep the flame high and keep mixing until the melted jaggery comes to a boil.. once it starts boiling, add ¾ tablespoons of cardamom powder to the Payasam and mix well..
Once the jaggery starts to thicken up and the payasam stats to leave the bottom of the pan, add half tablespoon of dry ground ginger and half a tablespoon of cumin powder for flavour..
When the pie some starts to dry up and turn thick, add the second coconut milk through a sieve and bring it to a boil as well..
After adding the second milk, boil the Payasam for around 4 to 5 minutes so that the extra water from the coconut milk gets evaporated and payasam gets a nice and thick texture..
At this stage, add the first coconut milk and give it a good mix. When the payasam starts to boil up after adding the first milk, turn off the flame.. Since this is rice Payasam, it will get thicker with time.
When later, if the payasam turns too thick, you can add boiled cows milk to adjust the consistency before having it..
Once the payasam is ready, heat one and half tablespoons of ghee in another pan and fry some coconut flakes until its golden brown and crispy and add it to the payasam and give it a good mix..
You can add cashew nuts and raisins as well..
With this, our Payasam is ready to be served!!