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Palm Jaggery Payasam
- ¼ cup basmati rice
- 1 litre whole milk
- ½ cup palm jaggery, chopped
- 1 small bay leaf
- ¼ tsp elaichi powder
- 2 tbsp cashews and almonds, chopped
- 1 tablespoon raisins
Process of making:
- Wash ¼ cup basmati rice a couple more times.
- 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.
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