Rice Payasam

Rice Payasam (with coconut milk)

½ kg Rice (kolam kachha chawal)

1 kg jaggery (melted in one glass water over slow fire and strained)

Coconut milk (extract from 2 coconuts)

For garnishing

3 spoon ghee

Kaju – 2 tbsp

Kismis – 2 tbsp

Elaichi powder – 1 tsp

Coconut pcs – 2 tbsp (fresh coconut cut into fine pcs)

Soak rice in water for half hour.

Extract coconut milk. Separately keep aside milk extracted first time, second time & third time.

Cook rice in coconut milk extracted third time and second time. When rice is cooked, add melted jaggery and cook for another 15-20 minutes on slow fire till jaggery is well blended with rice. Now add the milk extracted the first time. As soon as it begins to boil, remove from fire and keep aside.

For garnishing, heat ghee in kadai, add coconut pieces, stir well. Then add kaju-kismis and stir till it changes colour and kismis is fully blown. Cool it well. Only after it is cool, add it to the payasam. Lastly, add elaichi powder. Serve hot or cold.

Rice Payasam (with packet milk)

½ kg Rice (kolam kachha chawal)

1 kg jaggery (melted in one glass water over slow fire and strained)

2 litres packet milk or tabela milk

For garnishing

3 tbsp ghee

Kaju – 2 tbsp

Kismis – 2 tbsp

Elaichi powder – 1 tsp

Coconut pcs – 3 tbsp (fresh coconut cut into fine pcs)

Cook rice with ½ litre milk and some water (If cooking in pressure cooker, cook for 2-3 whistles).

When rice is cooked, add melted jaggery and cook for another 15-20 minutes on slow fire till jaggery is well blended with rice. Take off flame and let it rest for 5 minutes. Now add the milk and slowly blend into the mixture. Keep in back on flame and let it simmer on slow fire for another 5-10 minutes.

For garnishing, heat ghee in kadai, add coconut pieces, stir well. Then add kaju-kismis and stir till it changes colour and kismis is fully blown. Cool it well. Only after it is cool, add it to the payasam. Lastly, add elaichi powder. Serve hot or cold.

Rice payasam (Temple Prasad style)

½ kg Rice (Kolam kacha chawal)

1 kg jaggery

1/2 tsp salt

1 grated coconut

Kaju kismis

Elaichi pdr

1 tbsp jeera, crushed.

Soak rice in water for an hour. 

In the cooking vessel add 1-2 tbsp ghee (so rice will not stick at the bottom). Add 4-5 cups water. Add rice and let it cook.  Add salt. When half cooked, add grated coconut. After its cooked, add jaggery (cut into pcs or melted) and simmer for some time. Lastly add elaichi pdr. Garnish with kaju-kismis and coconut pcs, fried in ghee. This tastes like the payasam prasad we get in South Indian temples.

OR

Half cook rice, add dry jaggery pcs and simmer. Then add grated coconut. Fry 1 tsp jeera and chopped coconut pcs in ghee and pour it over the payasam.