Jaggery Payasam

Ingredients to serve 6 people

3 Tbs Rice
½ Cup Water (to soak the rice)
3 Tbs Freshly grated coconut
2 Tbs Channa Dal
½ Cup Water (to cook the channa dal)
¾ Cup Powdered Jaggery
1 Cup Water
½ Cup Coconut Cream or Coconut Milk(optional)
1½ Cups of Milk  (homogenised and pasteurised)
1 Tbs Ghee
2 Tbs Cashew nuts
1 Tsp Cardamom Powder

Preparation

Cook directly on a stove or pressure cook the channa dal with half a cup of water and keep aside
Soak the rice for about half an hour
Fry the cashew nuts on a low flame till it turns golden brown

Grind the soaked rice and grated coconut to a soft mixture
Heat the cup of water
Add the above soft rice, coconut mixture and powdered jaggery
Mix it thoroughly and bring it to the boil on a low flame
Stir in the coconut cream or coconut milk
Add the milk and the cooked channa dal to the above mixture
Let it cook for about 5 minutes on a medium flame

Garnish with the fried cashewnuts and cardamom power.
The Payasam is ready to be served hot or cold.  The coconut cream or milk enhances the taste and flavour of the dish!!

Note: Payasams are generally made on festive occasions and weddings.  My preference is to use fresh  homogenised and pasteurised milk straight from the can!