Volume I · Jun 6

Rice & Coconut-Milk Payasam with Jaggery

Name: Rice & Coconut-Milk Payasam with Jaggery
Yield: 6 servings
Ingredients: Rice, white basmati (raw) — ⅓ cup broken rice (60 g); Water — 1⅔ cups (400 ml); Jaggery (gur) — ½ cup grated (100 g); Coconut milk, thin — 1⅔ cups (thin + thick) (400 ml); Green cardamom — ¼ tsp (1 g); Ghee (cow) — 2 tsp (10 g); Cashew nuts — 8 (10 g); Raisins (kishmish) — 1 tbsp (10 g)

JuneSweet

Serves: 6
Portion: 100 ml
Time: Cook 35 min
Texture: Soft, creamy
Season: Spring–summerJune
Dosha: Vata
Pitta
Kapha
Cooling, nourishing

Ingredients

What you need

Custom servings

Ingredients for 6 servings
Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
Rice, white basmati (raw)	⅓ cup broken rice	60 g	300 g
Water	1⅔ cups	400 ml	2000 ml
Jaggery (gur)	½ cup grated	100 g	500 g
Coconut milk, thin	1⅔ cups (thin + thick)	400 ml	2000 ml
Green cardamom	¼ tsp	1 g	5 g
Ghee (cow)	2 tsp	10 g	50 g
Cashew nuts	8	10 g	50 g
Raisins (kishmish)	1 tbsp	10 g	50 g

Method

How to cook it

Step 1: Cook rice in 340 ml water 20 minutes until very soft and mushy.
Step 2: Melt jaggery in 60 ml water; strain out impurities.
Step 3: Add jaggery to the rice; simmer 5 minutes.
Step 4: Add thin coconut milk and simmer 5 minutes on low; add thick milk and heat through.
Step 5: Off heat add cardamom; top with ghee-fried cashews and raisins.