This is a traditional dessert served mostly during marriages and festivals. We were celebrating Onam, a harvest festival celebrated in Kerala. One of the most important thing in this festival is food. A variety of dishes are prepared and served on a banana leaf. So this year I thought I will take a hit on the dessert, so as soon as I got back from work I got down to preparing for this dish (under close surveillance of my mom).
- Rice Ada (It’s more or less like a pasta only prepared from rice flour instead of the all purpose flour)
- Coconut milk (Three sets of coconut milk needs to be extracted)
- Cashew nuts
- Coconut pieces
- Dried Ginger
- Clarified Butter
- Add rice ada to boiling water and let it cook for 5 minutes and turn off the heat and leave it in hot water for another 5 minutes. (Its exactly how you would cook pasta only here you need not add any oil or salt).
- Now drain out the water and put the rice ada under cold running water. This is to avoid the ada from sticking to each other.
- In 2 litres of water add around 1 kg of jaggery and let the jaggery melt down.
- After 5 minutes turn off the heat and pass the jaggery water through sieve to remove all dirt from the jaggery.
- Add a spoonful of clarified butter and pour in the cleared jaggery water and add the rice ada. (Now starts the tough part of preparing this dish ‘Waiting’)
- Cooking this dish will need at least 45 minutes to an hour. After the first 15 minutes add the third extract of thin coconut milk. And say after another 15 minutes the second extract.
- After another 15 – 20 minutes check if the rice ada has been cooked through well and then add the first extract of thick coconut milk. After add the thick extract turn off the heat immediately.
- In a frying pan, add a teaspoon of clarified butter and add the cashew nuts and raisins and coconut pieces and fry them and add it to the jaggery mixture (Payasam as we call it down South India).
- Now crush the cardamom and dried ginger (you can also use powdered dried ginger) and add it to the Payasam.
- Finally add milk to the Payasam.