Aracha payasam sounds simple, but where taste matters, it definitely sets standards. Made with rice, jaggery and milk, it invokes memories of quaint kitchens.
Raw rice 250 g
Coconut (grated) 1
Jaggery 500 g
Milk 1 litre
Cardamom powder to taste
Soak the rice, wash well and grind coarse with the scraped coconut.
Boil the jaggery in a little water and strain to free of impurities.
Pour a little water in a flat pan, add the ground rice and coconut and cook on a medium flame. Stir continuously and make sure no lumps are formed.
Add in the strained jaggery and milk, bring to boil and then remove from fire.
Sprinkle the cardamom powder and serve hot.