Ari Payassam/ Rice Kheer

Ingredients

Raw Rice/ Pachari: 1 cup

Jaggery: 400gms

Salt: a pinch

Coconut Milk Powder: 1 cup

Cashews and raisins roasted: few

Cardamom Powder: 1tbsp
Cumin Powder: 1/2 tsp
Dry Ginger Powder: 1/2 tsp

Method of Preparation

In a pressure cooker add the washed rice and 4 cups water.

Pressure cook for 4 whistles.

Let the pressure release. Meanwhile melt the jaggery in ½ cupwater and strain to remove the impurities.

Open the pressure cooker, switch on the flame and add the melted jaggery to it.

When it boils low the flame and add salt. Let it be there in low flame for about10-20 minutes.

Dilute the coconut milk powder in ¾ cup water, stir without lumps and add in this to the payassam.

Switch off the flame when it starts boiling. Add cardamom powder, cumin powder, dry ginger powder and roasted cashews and raisins.

Serve hot or cold.

Note: you can add 1 cup thick fresh coconut milk instead of coconut milk powder. Can add roasted coconut pieces too to it to enhance the taste. 

Sending to WTML at Vegetarian Food & me space, started by Gayathri

Sending this to Kerala Kitchen Event at Ramyas Space