PUMPKIN RICE PAYASAM
Ingredients:
1) Raw red par
boiled rice – 250 gm.
2) Fully ripe
pumpkin – 750 gm.
4) Cashew nuts
– 25 gm.
5) Sultanas or
raisins – 25 gm.
6) Big coconut
– 2 Nos.
7) Cardamom
pods – 6 Nos.
8) Cinnamon
stick – 2 inch piece
9) Cloves – 5
Nos.
10)
Ghee (clarified butter) – 3 tablespoons
To Cook:
Peel the pumpkin and dice into pieces. Wash and drain the red
rice. Set a small pan on low heat. Pour in 2 tablespoons of ghee. Tip in the
drained rice. Stir and roast the rice slowly. The rice will lose its stickiness
fully. As soon as a few of the rice grains start turning white, switch off the
heat.
Grate the
coconuts and grind them adding water. The volume of water should be
approximately equal to the volume of grated coconuts. When finely ground, cover
a bowl with clean cotton or muslin cloth and tip over the ground coconut. Now,
pull together the edges of the cloth and squeeze the coconut mixture twisting
the top of the cloth as you go releasing the thick coconut milk into the bowl.
Pour the milk into another vessel and put back the cloth bundle into the bowl.
Open the cloth and pour the same quantity of water as earlier. Mix well and
squeeze again. Set aside the second coconut milk and repeat once again
collecting the third milk.
Set a small pan on low heat. Put in the jaggery together with
50 ml. of water. Stir till the jaggery is fully melted. Sieve and set aside. Shell the cardamoms and crush the
seeds to fine powder. Put the pumpkin pieces, the roasted rice, the cinnamon stick,
the cloves and also the second and third coconut milks into a five litre
pressure cooker. Pour in a glass of water. Put on the lid and set on high heat.
As soon as
you hear the second whistle, turn down the heat and allow the cooker to cool
naturally so that the cooking process is slowly completed by the residual steam
within the cooker. Select a thick large (7 to 8 litre) wide mouthed vessel to
make the payasam. When the cooker is cool enough to open, pour its contents
together with the sieved jaggery into the vessel. Set on high heat. Stir
frequently, pressing down with your ladle to mash and to combine the pumpkin
with the cooked rice.
Once it
starts boiling, turn down the heat. Do not let up on the stirring or the
payasam may burn at the base. Five minutes later, pour in the thick coconut
milk. Stir till it starts to boil again. As soon as it boils, switch off the
heat (since you do not want the thick coconut milk to split) sprinkle the
cardamom powder, stir and cover with lid.
Set a small
pan on low heat. Pour in the remaining ghee. Tip in the cashew nuts and fry
slowly. As soon as they turn a light brown, slip in the raisins. Stir for a
minute and switch off the heat. Tip over the contents of the pan into the
payasam. Stir and serve hot or chilled. Try it both ways.
Enjoy!!!
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