Arisi payasam / rice payasam for thai velli

Ingredients

• Raw rice pounded to rawa - 1 ladle
• Moong dhal - 1 teaspoon
• Gram dhal - 1 teaspoon
• Crushed jaggery - 2 ladles
• Milk - 1/2 cup
• Saffron - few strands
• Pachai karpooram - 1/2 a pinch
• Ghee - 1 teaspoon
• Cashews - 6
• Dry grapes - 6

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Preparation

• 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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