The rice should then soak for 20 minutes in plenty of water.
Cast aside the sliced palm jaggery.
You will need half a cup of chopped palm jaggery.
Pour the milk into a massive pan.
Reduce heat to low and start heating up the milk.
Once the milk starts to heat, mix it occasionally.
Enable the milk to rise to a boil. Once it begins to boil, proceed to steep the milk for 8 - 10 mins. Mix frequently. During this time, the milk will start to diminish.
Drain the rice and add it to the milk after 8 - 10 mins of steeping.
Then, add ¼ tsp cardamom powder and 1 bay leaf. Stir occasionally.
Turn the heat down to low heat till the rice grains are soft. Mix often.
The milk will plump up and decrease as the rice grains cook. Mix commonly to avoid the rice from adhering to the pan.
The milk will thicken markedly by the moment the rice grains are extensively boiled.
Turn the heat down to a low flame.
The rice grains must be cooked extensively. So you can test the doneness of the rice by savouring or squishing a few grains.
Turn the heat down once the rice grains have lightened.
Then mix in 2 tbsp cashews and 1 tbsp raisins. Instead of cashews, you could use almonds or pistachio nuts.
Stir occasionally.
Detach the pan from the heat and put it on the counter for 3 minutes, just until the heat has been slightly reduced.
Then mix in one portion of palm jaggery. Stir occasionally.
Pour in the leftover jaggery.
Constant stirring till all the jaggery has dispersed.
Serve hot. This palm jaggery payasam can also be stored in the fridge and served cold. Season with some cashews before serving.
