Ingredients:
1 cup White Rice(Preferred: Basmathi / Gandhasale/ Sona Masuri)
2 - 2.5 cups thick fresh Coconut Milk
1.5 cups Jaggary
5 - 6 Cardamoms / Elakki
Pinch of Salt
Recipe:
Wash white rice in water for about 2-3 times and put them in a vessel. Add around 6 cups of water and cook the rice.
Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.
After this process, add 2 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing cooked rice, add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5 mins.
Add the thick coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.
Mix well before serving. Serve hot or chilled. This can be used for Naivedyam.
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1 cup White Rice(Preferred: Basmathi / Gandhasale/ Sona Masuri)
2 - 2.5 cups thick fresh Coconut Milk
1.5 cups Jaggary
5 - 6 Cardamoms / Elakki
Pinch of Salt
Recipe:
Wash white rice in water for about 2-3 times and put them in a vessel. Add around 6 cups of water and cook the rice.
Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.
After this process, add 2 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing cooked rice, add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5 mins.
Add the thick coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.
Mix well before serving. Serve hot or chilled. This can be used for Naivedyam.
.JPG)
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