Rice jaggery Payasam

Ingredients:




Rice: 1cup
Jaggery: 2 cups
Grated coconut: 1/2 cup
Ghee: 2 tbsp
Cardamom powder: 1 tsp
Cashew nuts ( splits ): 1 tbsp
Raisins: 1 tbsp 




Method:




Wash the rice and cook well in a pressure cooker.
Dissolve the jaggery in one cup of water and strain it.

Heat ghee in a pan. Add cashew nuts and kismis / raisins. Fry for 2 minutes. Remove from the ghee and keep aside. Add melted jaggery and saute on a low heat for 3 - 4 minutes or till you get a nice aroma of jaggery and ghee. Add cooked rice. Mix well. Add grated coconut and mix well.Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Finally, sprinkle cardamom powder. Add cashewnuts and raisins. Mix well. Serve warm or cold. 

Coconut Payasam

Ingredients:

• Rice - 2 tbsp
• Grated Coconut - 2 tbsp< /p>
• Jaggery - 1/3 cup
• Cardamom - 2 pods

Method:

Soak the rice in hot water for 1/2 hour. To this add the coconut and blend into a coarse paste. Boil 1/2 cup water & when boiling add the paste and stir continuously till the mixture cooks well. Add the grated jaggery to this and simmer. Garnish with the cardamom and some ghee.  

Coconut- milk powder burfi

Ingredients:

1 cup finely grated coconut

1/2 cup milk powder

1 cup sugar

1 tsp cardamom powder

2 tbsp ghee.

Method:

Mix coconut and milk powder together. Make a sugar syrup with little water to get sticky consistency. Add the coconut milk powder mixture and cardamom powder. Also add ghee and keep stirring well till the mixture starts leaving the sides of the vessel.

Transfer to a greased plate and cut into desired pieces when a little cool.