Arisi Thengai Payasam

How to Prepare

1. Rinse 2 cups of raw rice thoroughly and soak it in water for 2 hours.
2. After soaking, drain the water and grind the rice into a coarse paste with minimal water.
3. Extract 1.5 cups of fresh coconut milk from grated coconut or use canned coconut milk.
4. In a heavy-bottomed pan, heat 2 tablespoons of ghee on medium heat.
5. Add 20 cashew nuts and 20 raisins, frying them until golden brown, then set aside.
6. In the same pan, add the ground rice paste and sauté for 5 minutes until the raw smell disappears.
7. Gradually add 5 cups of water while stirring continuously to avoid lumps.
8. Cook the mixture on low heat for 10-15 minutes until the rice is fully cooked and the mixture thickens.
9. Add 2.5 cups of jaggery (dissolved in 1 cup of warm water and strained) to the pan and mix well.
10. Pour in the 1.5 cups of coconut milk and stir for another 5 minutes on low heat. Do not boil after adding coconut milk.
11. Add 1 teaspoon of cardamom powder and the fried cashews and raisins. Mix well and turn off the heat.
12. Serve warm as a breakfast sweet or dessert.