There are several varieties of ‘payasams’-kerala rice pudding. The recipe here is an upgrade to the traditional Payasam recipe with a blend of rice and daal along with kerala spices. A great desert recipe for festival occasions and family gatherings.

Ingredients

1. Moong dal ¼ Cup
2. Sabudana (chovvery) ¼ Cup
3. Broken rice (podiyari) ½ Cup
4. Condensed milk ½ Cup
5. Powdered jaggery 1 ½ Cup (Adjust)
6. Coconut milk 1 Tin(400ml)
7. Cardamom powder ¼ T- Sp
8. Ghee 1 Tbl- Sp
9. Cashew nuts & raisins

Method

• Dilute 1 cup of coconut milk with 6 cups of water and keep half of it for cooking the rice, dal mixture. Keep the balance 3.5 cup for mixing the payasam.
• In a sauce pan, add the jaggery with 1 cup of water; boil it and make a syrup, filter it and keep it aside.
• Wash the rice, moong dal and sabudana together; add everything together in a pressure cooker and add 3.5 cup of thin coconut milk.
• After the first whistle, lower the flame and keep it for about 6 minutes, or until soft (do not overcook).
• Mix the diluted coconut milk (second half) with the jaggery syrup and let it boil.
• Then add the condensed milk and stir the mix to avoid sticking to the pan.
• Now add 1 cup of thick coconut milk, boil the payasam mix and switch off the stove.
• Then add the cardamom powder and mix everything well.
• In a pan, add the ghee and fry the cashew nuts and raisins, add the same to the payasam and blend it well.

Tips:-

• Instead of pressure cooker can use in the normal pan for cooking. Pressure cooking will make the preparation quick.
• Can adjust the quantity of jaggery and condensed milk for individuals preference.