IngredientsBamboo Rice: 200gms
Coconut Milk Powder: 400gms
Cardamom Powder: 1tbsp
Dry Ginger Powder: ½ tsp
Salt: ¼ tsp
Cashew & raisins: 3tbsp each
Cumin Seed Powder: ¼ tspMethod Of Preparation
Wash the bamboo rice properly.
In the pressure cooker cook the bamboo rice with enough water for 2 to 3 whistle.
Let the pressure release. Meanwhile melt the jiggery and by adding water and strain it to remove the impurities.
Open the cooker lid and check whether there is enough water, if not add some.
Then switch on the flame and bring it to boil and add jaggery syrup.
Then let it boil in low flame to about 20-25minutes.
Add little warm water to coconut milk powder and stir well to remove the lumps. Adjust the consistency this time. (It should not be too thick and it becomes thicker when it cools.)
Then add the coconut milk to bamboo rice. Switch off the flame when comes to boil.
Roast cashews and raisins in ghee and add it to payassam.
Then add in cumin powder, cardamom powder and dry ginger powder to payassam.