Bamboo rice: 1/4 cup
Palm jaggery: 1/2 cup
Elachi,cashew,kismis: as required
Thick coconut milk: 1 cup
Moong dal – 2 tblspoon
Ghee – as required
Wash the bamboo rice and moong dal well. Soak the rice and dal for around 1 hour.
Then add all these to a cooker and pressure cook it for 6 whistle and then allow it to cool.
Meanwhile take palm jaggery in a pan add half glass of water and heat it. Once the jaggery melts completely remove it from flame and filter it.
Then add this jaggery syrup to the cooked rice and mix well. Add the coconut milk and cook for 2 mins and then switch off the flame.
In a pan melt ghee then add cashew and kismis and fry till golden color. Then add this to the cooked payasam. Add little crushed elachi.
Serve it hot or cold.
After soaking the rice, take the rice in a mixer and grind it twice and then can be cooked with dal.
” Traditional and organic varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site https://www.hlp.world/store/ “