Indian Jaggery Rice Pudding Vellam Payasam Recipes
INDIAN JAGGERY RICE PUDDING (VELLAM PAYASAM)
This is my mom's recipe for authentic South Indian Jaggery pudding. 'Vellam' is the Tamil word for 'jaggery', while 'payasam' is Tamil for 'pudding'. Jaggery is tan coloured, unrefined sugar, made from the sap of palm trees or sugar cane, and is much more flavourful than granulated sugar. It's often sold in solid cakes, but it should crumble when you squeeze it. Look for it in Indian markets. In this recipe, preferably don't substitute the jaggery with anything else, since the pudding gets most of it's flavour from the jaggery. I've tried this only with jaggery, so I don't know how it would turn out with substitutes. For more information on jaggery, use this link: http://www.foodsubs.com/Sweeten.html
Provided by Anu_N
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Add rice and water to a pot on a high flame and bring to a boil.
- Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.
- Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.
- When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.
- Sprinkle cardamom powder over the pudding.
- In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.
- Mix well, and serve immediately, or cold, after refrigeration.
EAST INDIAN FARINA HOT CEREAL (PAYASAM)
Adapted from Laurel's Kitchen vegetarian cookbook-the first vegetarian cookbook I ever bought. The original recipes uses brown rice cereal, which is equally good! I've made this many, many times for breakfast. My payasam I prefer on the thick side, so feel free to add more milk or less cereal. Comforting and delicious on a cold winter day.
Provided by COOKGIRl
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps. Stir in the salt.
- Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal.
- In a small saute pan, melt the butter on medium heat and add the cardamon, cane sugar and raw nuts. Toast for about 2 minutes, being careful not to burn.
- Add the raisins to the butter mixture and heat through.
- Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal.
- Serve piping hot. Mmmm!
Nutrition Facts : Calories 689.4, Fat 32.6, SaturatedFat 16.4, Cholesterol 70.2, Sodium 842.6, Carbohydrate 84, Fiber 3.6, Sugar 31.5, Protein 17.9
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