Sarkkara Payasam ( Kut Paaysu in Konkani / Saraswat Cuisine )
Serves: 10 - 12 dessert cups
Ingredients
1 cup silky raw rice ( pachari )
2 3/4 cups water ( for cooking rice )
1/2 cup to 3/4 cup ( or to taste ) melted jaggery ( or organic jaggery )
1 cup grated coconut
1 tablespoon ghee
1 tablespoon cashew nuts ( splits )
1 tablespoon kismis ( raisins )
A pinch of cardamom powder
2 3/4 cups water ( for cooking rice )
1/2 cup to 3/4 cup ( or to taste ) melted jaggery ( or organic jaggery )
1 cup grated coconut
1 tablespoon ghee
1 tablespoon cashew nuts ( splits )
1 tablespoon kismis ( raisins )
A pinch of cardamom powder
Method
Wash and clean rice. Soak rice in water ( 2 3 /4 cups ) for 30 minutes and pressure cook till done ( Bring to full pressure on medium heat till 2 whistles. Reduce heat to low and cook for 10 minutes ). Remove cooker from heat. Allow to cool naturally.
Heat ghee in a kadai. Add melted jaggery and saute on a low heat for 3 - 4 minutes or till you get a nice aroma of jaggery and ghee.
Add cashew nuts and kismis. Fry for 2 minutes.
Heat ghee in a kadai. Add melted jaggery and saute on a low heat for 3 - 4 minutes or till you get a nice aroma of jaggery and ghee.
Add cashew nuts and kismis. Fry for 2 minutes.
Add cooked rice. Mix well.
Add grated coconut and mix well.
Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Finally, sprinkle cardamom powder. Serve warm or cold.
Add grated coconut and mix well.
Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Finally, sprinkle cardamom powder. Serve warm or cold.
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