Of Flavours & Tastes…
It’s been many weeks now that I posted something of Kerala.With Vishu-Kerala New year, is around the corner,it’s perfect time to post something sweet.Usually made as an offering to Devi (Goddess),this is such a unique dessert to taste.
The name ‘Idichu Pizhinja Payasam‘ may look complicated.But in today’s automated life,the making of payasam is not at all difficult.Not forget what our ancestors would have done to create a delicious payasam.It’s been a collective work to make such desserts since the ‘Idichu (crushing) Pizhiyal‘ (squeezing) of coconut was such a horrifying job.However,this kheer/payasam is simple to prepare with minimum ingredients. Interestingly,we are not using any garnish in this special payasam.Do try …
1 cup raw rice/pachari
5 cups of water
2 cup thick coconut milk
*1 cup jaggery syrup (boil and strain 300 gm jaggery adding enough water to bring it to one string consistency)
3 tbsp sugar
1 tsp ghee
1 tsp dry ginger powder (chukku podi)
1/2 tsp cumin powder
1/2 tsp cardamom powder
In an Uruli or a thick bottomed vessel,bring to boil 5 cups of water.Add rice to this and cook till the rice is done and water level decrease to minimum.Pour jaggery syrup and sugar to this and roast well for 3-5 minutes.In between add the ghee and keep on stirring in law flame.Now pour two cups of coconut milk to this and bring to a boil.Simmer for five more minutes.Add dry ginger powder,cardamom powder and cumin powder to this and switch off the stove.
Note:This Payasam can be made dry or semi-dry.
Recipe Source: Lakshmi Nair.
*If you are using dark colored jaggery,the colour of Payasam will be too appealing.Mine is white jaggery and that resulted in a dull colour.