Coconuts – 2 nos.
Jaggery(Brown Sugar) – 250 gms
Rice – 150 gms
Milk – 1 litre
Ghee(Refined Butter) – 150 gms
Kismiss(Dried grapes), Cashew Nuts – 2 tbsps
Cardamom – 5
Method:
Grate the coconuts and grind it in the mixer. Strain the ground coconut by using a thin cloth and extract thick milk(this is the first milk). Now add water to the coconut and extract milk for the second time which would be thinner.
Cook the rice in the thin coconut milk till it is cooked three-fourth. Add the thick coconut milk(first milk) and let it get well absorbed with the rice. Now add the milk and jaggery(after crushing) and cook till all get blended.
Add dry grapes and cashew nuts after frying them in ghee and season it up with the crushed cardamom.
A pinch of camphor may be added to the dish, but this is only optional. Adding too much of camphor will spoil the taste and flavour of the payasam.
