Raw Basmathi Rice* - 1 cup
Jaggery - 1 1/2 cup, powdered
Water - 2 cups + 1/2 cup
Cardamon Powder - 1/4 tsp (add more if you like the flavor)
Ghee - 1/4 - 1/2 cup
Cashews - 1 tbspn
Raisins - 1 tbspn
Salt - a pinch
*This dish gives an extra flavor when cooked with basmathi rice.
Wash and soak the rice in water for 15 minutes. Drain it and add 2 cups of water and pressure cook it for 6 whistles. Let it cool.
In a pan add 1/2 cup water and bring it to a boil. Now add the jaggery and wait till it gets a foamy consistency. Switch off the stove and strain it through a muslin cloth or a strainer. Again place the jaggery in the pan and heat it for a minute. Now add the cooked rice and mix it well. Let the mixture gets cook. Keep stirring until it reaches a thicker consistency(approximately 5 minutes). Now add the ghee and keep stirring for a couple of minutes and add the cardamom powder. Now add the salt and switch off the stove.
In a separate pan add a tbspn of ghee and fry the cashews and raisins. Add the cashews and raisins to the payasam.
Let it cool completely. As the payasam cools down, it becomes thick and looks like sakkarai pongal.
Recipe Courtesy: Chef Venkatesh Bhat
Sending this to Jagruthi's "Celebrate MakarSankranti and Republic Day of India" event.