Onam season spells days of payasams. Stray away from the usual payasams this Onam, and try out something new like the aravana payasam.
Water 6 glasses
Raw rice (unakkalari) 250 g
Jaggery 1 kg
Ghee 350 g
Cardamom (powdered) to taste
Coconut (cut into small slices) 2 tbsp
Raisins 25 g
Cashew nuts 20
Rock sugar (kalkkandam) 1 piece
Boil the water in a thick-bottomed pan, and cook the rice. (Wash the rice before cooking).
Add the strained jaggery, free of impurities, to the cooked rice and stir continuously over medium flame.
Now it is time for a little ghee to go in.
When the mix is thick enough, take from fire and add the powdered cardamom.
Roast the cashew nuts and raisins in a little ghee and add to the payasam. Now, mix in the remaining ghee.
A little later, break the rock sugar into smaller pieces and add to the payasam. Mix well and your payasam is ready to be served!
The rice will not cook once jaggery is added. Hence, make sure the rice cooks enough before adding jaggery.