I came across this wonderful recipe in The Taj ( Hotel ) magazine , a few twists and feasted on this delicious sweet dish . Adjust sweetness / thickness to taste , beyond that there is very little to do . Yes , an important point , use short grain rice only .
125 Grams Short Grain Rice ( Jeera / Sona Masuri ) - Soak in water for 30 minutes , then drain.
Pinch of Salt
500 Grams Jaggery/Gur - Dissolved in 3-4 cups water , I dissolved in 1 cup milk + 1 cup water.
Garnish :- Fry Assorted Broken Nuts + Raisin in 2-3 Tablespoons Ghee
Extract coconut milk by grinding coconut to a paste , add 1 cup hot water , let it sit for 30 minutes , squeeze out the milk . Keep aside ( This is the THICK milk ) .Now repeat prepossess to get 3 more cups of milk using the same coconut pulp , this is the THIN milk , keep separately , dont ask why !
Bring thin milk to almost boiling pint , add rice , salt and cardamon powder , cook till rice is almost done.Then add the thick milk and the gur syrup.Let it all cook for a couple of minutes , adjust flavors.Heat ghee - lightly fry the nuts etc , spread over Payasa - it's delicious.
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