Ingredients
Bamboo rice - 2 cup
Jaggery - 250 gram
Coconut pieces - 1/2 cup
Grated coconut - 2 cup
Cashewnut - 8 to 9 nos
Raisins - 8 to 9 nos
Cumin powder - 1 tbsp
Cardamom powder - 1 tbsp
Dry ginger powder - 1/2 tbsp
Ghee -12 to 13 nos
Method
Firstly, we have to measure the rice and transfer it into a pot.
Add a sufficient amount of water and soak for two days.
After two days, drain the water.
Again, add some water, cover, and soak for a few hours.
Then drain and transfer into a pot.
Add water and place in a heat source.
Cover them and cook them well.
Then cut the coconut pieces from the coconut shell.
Then chopped into thin slices and set aside.
Remove the lid and check whether the rice is well cooked or not.
Once the bamboo rice is well cooked, Remove it from the fire and set it aside.
Take a pan add grated coconut and water.
Squeezed them well with my hands.
Drain the thick coconut milk and keep it aside.
Again, add water to the squeezed coconut.
Mix them well with your hands.
Drain the thin coconut milk and set it aside.
Heat ghee in a pan and add coconut pieces.
Fry them well till they become a light golden brown.
Drain and set aside.
Again, add cashew nuts and raisins.
Fry them well, drain, and set aside.
Again, add the cooked bamboo rice and saute them well for a few minutes.
Then add the jaggery water and sauté them well.
Add thin coconut milk and stir them well continuously.
Take the bowl of thick coconut milk.
Add jeera powder,cardamom powder, and dry ginger powder and mix them well.
Then pour the thick coconut milk mix into the payasam pan.
Stir them well and continuously.
Add fried raisins, cashewnuts and coconut pieces.
Mix them well.
Pour sufficent amount of cow milk ,mix them well.
Continually stirring them well at the stage of payasam will result in a slight thick consistency.
Remove from the fire and set aside.
Serve and enjoy the bamboo rice payasam.
7 авг 2023
