Arisi payasam / rice payasam for thai velli
Ingredients
6
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Preparation
Preparation20 min
Cook time25 min
- In a heavy bottomed pan, dry roast rice & moong dhal separately till hot.
- When the colour of the rice changes to white, switch off the stove and transfer to a vessel.
- When slightly cool, pound to rawa. Pressure cook alongwith moong dhal and gram dhal for three whistles.
- Add saffron to hot milk. Crush and dissolve jaggery in 1/4 cup of water, strain the impurities and add to the cooked rice dhal mixture.
- Allow it to boil till the raw smell is diffused. Add the milk. Mix well.
- Add pachaikarpooram and garnish with ghee fried cashews and kismis.
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