Original recipe here.
Coconut milk - 2 1/2 cups
Roasted rice flakes/aval/poha (in a tsp. of ghee) - 1/2 cup
Grated jaggery (keep in 1 cup of warm water) - 1/2 cup
Cardamom powder - 1/2 tsp.
Cashew nuts - 6-7
Raisins - few
Ghee - 1 tbsp.
For the smooth paste:
Soak in 5 tbsps of milk:
Dry-roasted poppy seeds/khus-khus - 1/2 tbsp.
Grated coconut - 1 1/2 tbsp.
Cashewnuts - 5-6
First grind all the ingredients for the smooth paste.
In a heated pan, add ghee and roast the cashewnuts and raisins. Keep aside.
In the same pan, add the ground paste and a few tablespoons of water and cook for 5 minutes.
Add the jaggery water and let it cook along with the paste for 5-6 minutes.
Add the roasted rice flakes and coconut milk and let it slowly simmer for 8 to 10 minutes, stirring it once in a while.
Add the cardamom powder and toasted cashews and raisins. Serve warm or refrigerate until chilled.
It tastes good both warm and chilled.
Add a cup of warm milk before serving as the rice flakes absorb the moisture content of the payasam.
Sent off to "Tried & Tasted-Sailu's Kitchen" event (hosted by Kitchen Chronicles and started by Zlamushka), Shama's "Kheer Festival" event & Priya's "CWS-Cardamom Seeds" event.