Ingredients
Method
Prepare the Rice Grain
- Wash the raw rice thoroughly and drain. Spread it on a plate to dry naturally or pat dry with a cloth. Once dry, pulse the rice in a mixer 2–3 times only. You want a "broken" or coarse texture, not a fine powder.
Cook the Creamy Base
- In a heavy-bottomed pot, cook the ground rice with 1 cup of hot water on a low flame until the water is absorbed. Once the rice softens, pour in the 1 liter of boiled milk. Simmer on medium-low heat for about 10 minutes, stirring occasionally, until the milk thickens and the rice is fully tender.
Prepare the Jaggery Syrup
- While the rice simmers, dissolve the jaggery in 1/2 cup of water in a separate pan. Bring to a boil until the jaggery is fully melted. Crucial Step: Strain the syrup through a fine mesh sieve to remove impurities before adding it to the milk and rice mixture. Stir well to achieve a rich caramel color.
Tempering (The Ghee Roast)
- In a small pan, heat the ghee. Roast the cashew nuts until golden brown. Add the coconut bits and raisins, sautéing until the raisins plump up.
Final Touch
- Pour the ghee, roasted nuts, and dried fruit into the Payasam (Kheer). Add the cardamom powder and stir gently.
Notes
- Consistency: Payasam thickens significantly as it cools. If it becomes too thick, stir in a little warm boiled milk to reach your desired consistency.
- Curdling Tip: To prevent the milk from curdling, some prefer to turn off the heat before stirring in the jaggery syrup.
- Texture: The "broken rice" method is the secret to the authentic mouthfeel of this dish—don't skip the pulsing step!