This traditional dessert made during the Navarathri celebrations, has very simple ingredients and can be savored either hot or cold. Homemade desserts can't get any simpler and yummier!
Course Dessert
Cuisine Indian
Keyword basmati rice, dasara, kheer, navarathri, Pal payasam, payasa, payasam, raw milk, rice kheer
Wash rice well. Soak rice for about an hour, if possible. Drain the water.
Add 1 cup milk to the rice. Cook until the rice is fully done. I have used a rice cooker to cook my rice. If you cook rice on the stove top, make sure to use medium heat and mix once in a while, so it doesn't stick to the bottom.
Allow the milk to evaporate and make sure the rice is fully cooked.
Mash the cooked rice with the back of a fork.
Add grated jaggery, remaining milk (less or more per desired consistency) and mix well. Taste for sweetness (don't end up eating the entire payasam!) and adjust accordingly. Turn on the rice cooker again and mix the payasa well until the jaggery is dissolved.
Add cardamon powder, saffron strands and the milk that it is soaking in.
In a separate dish, heat ghee. Add raisins and broken pieces of cashew nuts. Roast until raisins fluff up and cashew nuts turn fragrant.
Add roasted raisins and cashews to the payasa, mix well. Serve hot or cold.