Monday, 16 January 2012

Rice and Coconut Milk Payasam

Makara Sankranti is celebrated in most parts of Southern India. We usually make Sihipongal , Khara Pongal, and distribute Ellu and bella. This time with Ellu Bella, I made one simple payasam with coconut milk. It was very easy to make and excellent in taste. 


Cooked rice - One  cup

Jaggery - 3/4 cup ( more if its your taste) 

Coconut milk - 2 cartons of 200 ml each ( 400 ml)

Cardomom powder - 1 tsp

Ghee  1 tsp

Dry Fruits - Cashew, Almonds, Pistachio and Raisans.


Cook the rice in a pressure cooker with a little coconut milk for flavour.

Melt the jaggery  in a deep bottom pan by adding very little water. 

When it melts, add the cooked rice and mix well. Add kesar and cardamom powder.

When the mixture starts boiling add  200 ml of coconut milk and a little water.

Mix well and let it come to a boil. Add the rest of the coconut milk and reduce the heat. 

Turn the heat off and garnish with dry fruits of your choice roasted in Ghee.

Serve hot or chilled. Either ways it is as tasty. Best part of this is you can turn a leftover rice portion into yummy payasa within minutes.


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