A traditional payasam, usually prepared in the temples. But trust me, it is as easy as any payasam can get. I used to call it black payasam , when I was a kid.
The light or dark colour of the payasam depends on the colour of the jaggery used. I get light colour jaggery here, and so the payasam looks pale, but that does not mean it is any less sweet.
Also, you can add bananas, plantains, fried coconut pieces etc., along with the fried nuts in the final stage.
Difficulty level: Easy
Preparation time: 15 min
Cooking time: 15- 20 min
Makes: 7-8 servings
Ingredients:
Raw rice: 1 cup, soaked in water for 15 min
Jaggery: 3/4- 1 cup, depending on sweetness desired
Ghee: 1 tbsp+ 1 tsp
Raisins: 1 tbsp
Raw cashewnuts: 1 tbsp
Water
Powdered cardamom: 1/2 tsp (optional)
Rockcandy crystals/ sakar(കല്ക്കണ്ടം): 1 tbsp
Cook the soaked rice with enough water in a saucepan. After the rice is cooked, add the jaggery. Allow it to melt completely. Allow excess water, if any, to evaporate. Add 1 tbsp ghee and mix well. In another skillet, saute the cashews until golden brown and the raisins until roasted and plump. Add these to the payasam. Serve warm or cold.
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