Vishu Kani Payasam
Special payasam for Vishu festival dawn viewing. Made with rice, jaggery, and coconut milk.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Milk — 100 g (whole)
- salt (optional) (whole)
- sugar — 0.5 cup (whole)
- Coconut — 100 g (chopped)
- rice — 100 g (ground)
- Jaggery — 100 g (whole)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Wash the rice well and cook it in water till soft and fully done, mashing lightly with the back of a spoon.
- Grate the coconut and extract thick coconut milk by grinding with a little warm water and straining, or use grated coconut directly if extraction is not possible.
- Heat the coconut oil in a heavy-bottomed pan on low flame.
- Add the cooked rice to the pan along with the jaggery and sugar, stirring continuously till the jaggery melts completely and blends into the rice.
- Pour in the milk and grated coconut, and simmer on low heat, stirring often, till the payasam thickens to a nice creamy consistency.
- Add a pinch of salt to balance the sweetness and mix well.
- Add crushed cardamom and simmer for another 2 minutes to let the flavour infuse.
- Switch off the flame and serve the Vishu Kani payasam warm or at room temperature.
Common questions
- How many calories in one plate of Vishu Kani Payasam?
- 181 kcal per plate.
- How much cooking time?
- 45 min — 15 min prep, 30 min cooking.