Kerala
Nei payasam
Rice, jaggery and so much ghee it is in the name. The temple sweet that needs no introduction.
60 minTime
3 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original440kcal
3 gprotein
1 gfibre
60minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
4 steps- 1Wash the rice and cook it in 2 cups water in a heavy uruli or pan until very soft. Or pressure cook for 3 whistles and let the pressure release naturally.
- 2Melt the jaggery in the remaining water, strain out any grit and add it to the rice.
- 3Cook on low heat, stirring, adding most of the ghee a spoon at a time, until thick and dark.
- 4Fry the coconut slivers, cashews and raisins in the rest of the ghee until golden. Add to the payasam with the cardamom and dry ginger.
Serve it like this
Serve warm in small bowls or on a banana leaf, with the fried coconut and cashews on top.
