Rice Payasam/ Rice Jaggery kheer

Name: Rice Payasam/ Rice Jaggery kheer
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup jaggery tightly packed; 2 tbsp heaped raw rice; 1/3 cup Jaggery; 1/4 cup Boiled milk; 2 tsp ghee; 2 1/2 cups water; 1/4 tsp cardamom powder; As required Mixed dry fruits like cashews and raisins as per taste

Priyanka Gupta @Piyugupta

#cookv

Priyanka Gupta @Piyugupta

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Ingredients

30 minutes

4 servings

1/2 cupjaggery tightly packed
2 tbsp heaped raw rice
1/3 cupJaggery
1/4 cupBoiled milk
2 tspghee
2 1/2 cupswater
1/4 tspcardamom powder
As required Mixed dry fruits like cashews and raisins as per taste

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Steps

30 minutes

1

Soak jaggery in warm water(till immersing level), crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked). Strain and keep aside.
2

Rinse rice well and soak in water for at least 30 mins. Set aside
3

In a mixer grind rice and coconut together with little water to a coarse paste.
4

Boil water, keep in low flame and add the coconut rice paste and let it cook in medium flame for 10 mins.
5

Once the rice gets cooked soft and the mixture is in porridge consistency add jaggery syrup.
Stir well and cook for 3mins, add cardamom powder and stir well.
6

Meanwhile in a tadka pan with ghee fry cashews and raisins. First add cashews once it starts to brown add raisins, let it bubble up then switch off.
7

Switch and let the payasam cool down for 10 mins. Then add milk and stir well. Add ghee-fried cashews and raisins, give a quick stir.