By Devi Poojari
This temple-style rice pudding that is usually served as part of Onam sadya or on special occasions is in fact extremely simple to make when you’re craving for something sweet and delicious.
½ cup broken rice 4 tablespoons ghee ¾ cup jaggery 2.5 cups water ¼ cup grated coconut ½ teaspoon cardamom powder ¼ teaspoon dry ginger powder 8-10 cashews, broken
Start off by frying the cashews in ghee until golden brown and removing on to a paper towel.
Warm the water and soak the jaggery in it until it dissolves completely.
Simmer the jaggery liquid until it thickens slightly while you cook the rice separately in a pressure cooker.
Cook the rice until soft but not too mushy and add the jaggery syrup to the cooked rice.
Continue to stir until the jaggery is thoroughly incorporated into the rice and you have a semi-solid mixture.
Add the ghee gradually, followed by the grated coconut, cardamom and ginger powders.
As the payasam reaches a saucy consistency, add the fried cashews and turn off the heat. Serve warm.
Image Credit: delish.com