Recipe for rice coconut payasam (Kheer)

Rice - 1/4 cup
Grated coconut - 1 cup
Jaggery grated - 1 cup (increase upon your taste)
Milk - 2 cups
Cardomom Powder - 1 pinch
Cashew Nuts - 6 to 8 nos
Ghee - 1/4cup

Soak rice for 1/2 an hour. Grind it to a fine paste along with coconut. Boil milk and keep it ready. In a hard bottom pan add 1/4 cup of water and jaggery and stir till all the jaggery dissolves. Pour it through a strainer so that any impurities will be removed. Wash the pan and pour the jaggery water to it and bring it to boil. Cook the rice coconut mixture separately. (For 1 cup of the ground mixture add 2 cups of water to cook). When cooked thoroughly add the jaggery water and cardamom powder.
Remove from fire and add milk to it.  In the remaining ghee fry the cashew nuts and add it to the kheer.

Note: This payasam(kheer) can be had without having sugar.
          Coconut can also be cut into small pieces and fried in ghee and can be added to the payasam along with cashewnut.

No comments: