Desserts – South India
Here’s a Rice Payasam too. Actually this is the one I prefer to the Dal Payasam.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
RICE PAYASAM Serves 6
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
INGREDIENTS
1/2 kg rice
1 kg jaggery
1 tsp cardamom powder
1 tsp dry ginger powder
2 coconuts’ milk
2 ripe bananas
1 tbsp ghee.
PREPARATION
Wash and cook the rice till almost done.
Chop up the jaggery roughly and add to the rice. Bring it to a boil ensuring the jaggery has melted completely.
Add the coconut milk to the cooked rice and jaggery mixture, and then remove from heat.
Fry a few pieces of coconut in ghee for a few minutes and add it to the Payasam.
Add chopped bananas, dried ginger powder, and cardamom powder. Serve hot.
No related posts.