Karnataka
Akki tari payasa
Rice pulsed to grits and slow cooked in milk and bella. Old Mysore's answer to every happy occasion.
40 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayHome pounded rice grits, cow's milk and village bella.
The original433kcal
9 gprotein
2 gfibre
40minutes
Akki tari payasa as Karnataka homes make it for festivals.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Wash the rice, spread it on a cloth to dry for 20 minutes, then pulse in a dry mixie to coarse grits the size of rava.
- 2Roast the tari in 1 tsp ghee on low heat for 3 minutes.
- 3Add water and milk, bring to a boil, then simmer on low, stirring often, until the grits are soft.
- 4Melt the jaggery in 3 tbsp water, strain out any grit and let it cool a little.
- 5Turn off the heat, wait 2 minutes, then stir in the jaggery syrup, coconut and cardamom.
- 6Fry cashews and raisins in the remaining ghee and pour over.
Serve it like this
Serve warm in small steel bowls with the fried cashews floating on top.
