Pachari/White rice: 11/2 cup
Jaggery: 2 1/2 cup
Milk: 1 1/2 litre
Cumin seed powder: 1/4 tbsp
Cardamom crushed: 8 pcs
Chukku/ dried ginger powder: 1 tsp
Cashew nut: few
Kismis: few
Coconut flakes: 1/4 cup
Ghee
Method:
Wash and clean the rice, In a deep bottom pan combine 1/2 litre milk and 3 cups water and transfer to the stove. When its starts boiling add rice. Reduce the flame to medium. Cook rice till done. Melt jaggery in a pan, strain the impurities. Pour this melted jaggerry to the cooked rice. Cook for 5-10 minutes. When its become dry Add 1 tbsp ghee. Cook for another 3-4 minutes. Add 1/2 litre milk to this. Boil for another 5 minutes. Add dried ginger powder, cardamom, Cumin seed powder to this, stir well. Add balance 1/2 litre milk to this. Cook for 1 more minute. Remove from fire. Heat ghee in another pan, fry cashew, kismis and coconut flakes. Add this to the cooked payasam. Serve hot.
