When we say PAYASAM or KHEER, we invariable think of the sweet dish made with milk. But this special sweet dish can also be made with coconut milk. It is a bit of hard work, but the end result, makes it totally worth the effort.
So let us get started. We need just five ingredients
Coconut 1, grated
Cooked rice, 1 cup
Powdered jaggery, 1 cup
Ghee, 1 tsp
Cardamom powder, 1/4 tsp
Blend the grated coconut. Squeeze the milk and strain it. This is the FIRST MILK.
Now blend the residue again, with about 1 cup warm water. Squeeze the milk and strain it. This is the SECOND MILK.
Blend the residue again, with about 2 cups warm water. Squeeze the milk and strain it. This is the THIRD MILK.
Now in a thick bottomed pan, dissolve the jaggery and third milk. Cook for 5 mins or till the raw smell of jaggery is gone.
Then add the cooked rice. Mash it well so that it blends into the jaggery-coconut milk mixture. Cook for 2-3 mins.
Then add the second milk and let the payasam thicken.
Remove from flame. Add the first milk, ghee and cardamom powder.
Serve warm.
So let us get started. We need just five ingredients
Coconut 1, grated
Cooked rice, 1 cup
Powdered jaggery, 1 cup
Ghee, 1 tsp
Cardamom powder, 1/4 tsp
Blend the grated coconut. Squeeze the milk and strain it. This is the FIRST MILK.
Now blend the residue again, with about 1 cup warm water. Squeeze the milk and strain it. This is the SECOND MILK.
Blend the residue again, with about 2 cups warm water. Squeeze the milk and strain it. This is the THIRD MILK.
Now in a thick bottomed pan, dissolve the jaggery and third milk. Cook for 5 mins or till the raw smell of jaggery is gone.
Then add the cooked rice. Mash it well so that it blends into the jaggery-coconut milk mixture. Cook for 2-3 mins.
Then add the second milk and let the payasam thicken.
Remove from flame. Add the first milk, ghee and cardamom powder.
Serve warm.
