Coconut Rice Payasam Recipe
Ingredients:
1 tbsp rice
1/2 coconut, grated
1 cup jaggery, grated
1 1/2 cups milk
1 tbsp ghee
a pinch of camphor (optional)
1 tbsp cashew nuts
1 tbsp raisins
4 cardamoms
Method:
1. Soak the rice for 2-3 hrs. Grind to a very smooth paste with coconut. Add 2 1/2 cups of water and mix well. Bring the milk to a boil, and set aside.
2. Cook the ground mixture on slow heat stirring all the while so that lumps are not formed. When cooked, add the jaggery and cook further until it is dissolved, and a thick consistency is obtained.
3. Add the boiled milk, stir and remove from fire. Fry the cashew nuts and raisins in ghee, and add to the payasam along with the powdered cardamom and camphor.
Serve hot in cups
1 tbsp rice
1/2 coconut, grated
1 cup jaggery, grated
1 1/2 cups milk
1 tbsp ghee
a pinch of camphor (optional)
1 tbsp cashew nuts
1 tbsp raisins
4 cardamoms
Method:
1. Soak the rice for 2-3 hrs. Grind to a very smooth paste with coconut. Add 2 1/2 cups of water and mix well. Bring the milk to a boil, and set aside.
2. Cook the ground mixture on slow heat stirring all the while so that lumps are not formed. When cooked, add the jaggery and cook further until it is dissolved, and a thick consistency is obtained.
3. Add the boiled milk, stir and remove from fire. Fry the cashew nuts and raisins in ghee, and add to the payasam along with the powdered cardamom and camphor.
Serve hot in cups
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