Wednesday, December 5, 2007

Ghee payasam

short grain rice-180 gm
ghee- 90ml
grated coconut -40 gm
cardamom powder-2 gm
cashewnut-30 gm
raisins-20 gm

Pick and wash rice and cook it by adding more than double the quantity of water. When the rice is cooked to a mashing consistency, add the pounded jaggery and allow melting completely.When the jaggery has melted completely add grated coconut, half the quantity of ghee and stir. Reduce to a thick dropping consistency. Before taking payasam from fire add cardamom powder. Serve hot, garnished with fried cashewnuts and raisins in ghee.