Payasam Recipe
Payasam
South Indian Rice Pudding
Submitted By: Taz

Ingredients:

½ Cup Basmati Rice (Pacharisi / Chawal)
4 Cups Whole Milk (Paal / Doodh)
¾ tsp Ground Cardamom (Elakkai / Choti Elaichi)
1 Cup Jaggery (Vellam / Gur) – grated (can substitute light brown sugar if desired)
10-15 Saffron Threads (Kumkumapoo / Kessar)
2 Tbs Ghee
¼ Cup Raw Cashews (Andiparippu / Kaju)
¼ Cup Golden Raisins (Kaintha Thratchai / Kishmish)

Preparation:
  1. Rinse Basmati Rice in a sieve under cold water until water runs clear and then cover rice with at least 2 inches of clean water set aside to soak for 20-30 minutes
  2. Rinse a medium heavy bottomed pot (rinsing helps prevent scorching) and add the milk
  3. Place over medium flame and bring to a boil stirring frequently (milk will foam up so lift from heat as necessary to keep from boiling over)
  4. Drain rice well and add to the boiling milk - Allow to return to a boil
  5. Reduce to a simmer and allow to cook (stirring frequently) until rice is soft and 'mushy' (rice should easily mash against the side of the pot with spoon)
  6. Add the jaggery, cardamom, and saffron and thoroughly combine
  7. Allow to simmer for 5 minutes
  8. Remove from heat and set aside until needed
  9. Heat ghee in a small skillet over medium heat until shimmering
  10. Once the ghee is hot, add the cashews - Sauté until golden (apx 1 ½ minutes) - Add the raisins and continue to sauté until the raisins swell (apx 1-2 minutes more)
  11. Pour over the top of the payasam as garnish (allow diners to stir it in as desired)
  12. Allow to cool to room temperature or just above and serve -OR- chill in refrigerator and serve cold
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