12th December 2005, 05:07 AM
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 | IL Hall Of Fame Super Moderator | | Join Date: Aug 2005 City: chennai State: tamil nadu Country: India
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 Rice-Coconut-Jaggery Payasam - The standard Payasam of TamilNadu
Rice ( any variety) - 2 tbsp Freshly grated coconut - 2 tbsp Jaggery - ¾ cup Milk - 1 cup Cashews, chopped - 1 tbsp Raisins - 1 tbsp Ghee - 2 tsp Cardamom powder - 1 tsp Wash & soak rice for 1 hour. Drain, grind fine with coconut adding required quantity of water. Mix jaggery with 1 ½ cups of water & let boil. Strain to remove impurities & boil again. Now add the paste, stirring continuously with the other hand, making sure that no lump is formed. Rice paste will easily form lumps & this has to be carefully avoided. Let simmer for a few mts to allow the paste to cook well. Add cardamom & remove. Add milk & stir for a few mts to prevent “breaking” – refer tips on payasams. Heat ghee, fry cashews & raisins & add. rice-coc payasam.JPG
Last edited by Chitvish; 2nd September 2008 at 11:05 PM.
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