Payasam

Method

Soak the rice for 30 minutes, then drain thoroughly. Heat ghee in a heavy-bottomed pan and lightly roast the drained rice for 3-4 minutes until fragrant. Add water and bring to a boil, then reduce heat and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Warm the coconut milk separately and crush the jaggery into small pieces. Once the rice is cooked, add the jaggery, crushed cardamom seeds, and cinnamon stick to the rice and stir well until the jaggery dissolves completely. Pour in the warm coconut milk gradually whilst stirring continuously to achieve a smooth, creamy consistency. In a separate small pan, heat the remaining ghee and fry the cashew nuts and raisins until golden, then pour this tempering over the payasam. Serve warm in bowls, allowing the flavours to meld together.