Arisi payasam recipe | Rice kheer – Jaggery recipe is a South Indian rice pudding called as payasam, which is prepared for almost all festivals and on special occasions and importantly offered for gods as naivedhyam during puja and then distributed among the devotees. We have already prepared few payasams such as Pineapple Payasam, Aval payasam, Semia payasam, Oats payasam and Javvarisi payasam.
To make rice payasam, rice is cooked in water and sweetened with jaggery or sugar. Traditionally it was prepared with jaggery and flavoured with cardomom. You can also use sugar instead of jaggery. If you prepare this to offer to god use fresh milk and not condensed milk. Rice payasam is made in almost all regions of India. I have used “Naatu sarkarai” here to sweeten the payasam. To know details about rice click – Health benefits of rice
- raw rice / pacharisi – 1/2 cup
- boiled milk / paal – 2 cups
- jaggery / vellam – 3/4 cup (can be replaced by sugar too)
- ghee / nei – 2-3 tsp
- cashewnuts and dry grapes – 1/2 cup
- green cardomom / elakkai – 2 no (cardomom powder can also be used)
1. Crush raw rice slightly in a mixie jar once so that it breaks coarsly. Fry broken rice in a dry pan.
2. Add one cup of water and cook rice well. It will take around 7-8 minutes for rice to get well cooked.
3. When rice gets cooked well, and becomes soft while you touch, turn stove to low flame.
4. Now add powdered jaggery. If you get it in solids, grate them at first.
5. Mix well. Jaggery melts as soon as you put in hot fry pan.
6. Now add required boiled milk. Mix well and add more milk if needed until you get your required consistency.
7. Heat ghee in another pan and fry cashewnuts and dry grapes to golden.
8. Pour it in the payasam with crushed cardomoms or cardomom powder.
9. You can keep this to gods for neivedhyam.
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