1/2 cup payasam rice
2 cups water
400 grams Jaggery
1.5 cup thick coconut milk
4 cups thin coconut milk
1 tsp cardamom powder
1/2 tsp dry ginger powder
1/4 tsp cumin powder
2 tbsp +1 tsp ghee
1/4 cup Cashew nuts
1/4 cup raisins
How to prepare
Wash the rice well, add two cups of water and cook in a pressure cooker until 1 whistles come. Simmer and cook for another 10 minutes.
Boil jaggery with half a cup of water and strain it.
In a heavy-bottomed pan, add the melted jaggery syrup rice and 1 tsp ghee and boil for 5-10 minutes.
Add the thin coconut milk (2nd extract/Randaampal), mix well and stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.
Add cardamom powder, dry ginger powder and cumin powder and mix well.
Add thick coconut milk, stir well and turn off the heat when it comes to a boil.
Heat 2 tablespoon of ghee,fry cashews,coconut slices and raisins and pour over the payasam.