The first thing I learned about my husband is that he has a sweet tooth. Most of the sweet dishes in Tamil Nadu are made with jaggery (brown sugar from molasses). Coconut Payasam is one of Arun's favorite dishes. I made this before he left for work this morning ( birthday treat). He loves to eat it with idly. It is a simple sweet made with rice, coconut, and jaggery.
Ingredients:
2 Tablespoons rice, soaked in water
1/2 Cup fresh grated coconut
1/2 Cup jaggery (more if required)
1 1/2 Cups water
cardamom powder
cashews roasted in ghee
1/2 cup milk (optional)
Method:
1. Grind coconut and rice with water in a blender to a coarse paste. Set aside.
2. Dissolve jaggery in just enough water over slow medium heat. remove from pan and strain to remove any impurities. Set aside.
3. Mix coconut paste with water in a saucepan. Cook on medium heat, stirring constantly for 7 minutes until it thickens to porridge consistency.
4. Stir in jaggery to the porridge. Cook for 5 minutes until bubbles pop.
5. Remove from stove. Garnish with cardamom and roasted cashew nuts. when cooled add milk as required or serve without milk.
Note:
Adjust the amount of jaggery according to the sweetness of the jaggery.
Add milk when payasam is cooled to avoid curdling.
No comments:
Post a Comment