|1/4 cup Raw rice|
|1/4 cup Fresh coconut|
|2 cups Water|
|1/2 cup-3/4 cup Jaggery|
|1/4 cup Milk|
|a pinch Cardamom powder|
|2 tsp Ghee|
This week I have chosen to the blog about recipes which we cook for varalakshmi vratham. Generally we make sakkarai pongal or other payasam varities and sundal and vadai. In arsi thenga payasam we use jaggery for sweetening and not sugar and the coconut used gives a lovely flavour and taste.
Soak the rice for half an hour
Drain the rice and add it to the jar of the mixer. Add the coconut and grind it into a coarse paste
Transfer this paste to a pan and add the cups of water to it. Mix well
Now cook it on a low flame, stirring regularly else it might become lumpy
Cook for 5-7 minutes until the rice is completely cooked
Meanwhile add a little water to the jaggery , mix it and heat till it dissolves completely. Add around 1/4 cup water. Cool it and strain it to remove the dirt. Now boil this again for 2 minutes so that it thickens a little. Keep it aside.
Add this to the cooked rice paste, continue to cook on low flame for another 2 minutes and stir well. Add cardamom powder and stir again. Switch off the fire
Add the milk and mix well
Heat the ghee in a pan and add the cashew and fry on a low flame. Once it becomes light brown in colour, ad the raisins, fry for few seconds and switch off the fire. Pour this on the prepared payasam
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