Thursday, January 8, 2015

Akki Payasa/Rice Pudding/Pal Payasam/Per Paramanna/Rice Kheer with Jaggery

This dessert is famous in every part of India and names are different according to the region. In every Devi temple of south canara /udupi ( districts of Karnataka) this dish is prepared as naivedyam which will be offered to goddess. My grandmother used to prepare this payasa every Friday to offer to "Amnur"( goddess).This is very simple kheer , but all you need is patience here as you will standing for almost an hour :-) Try it and please let me know your comments.


Note: I have used very small measuring cup
1 cup Rice(I used sona masoori )
4 cups whole milk
3/4 cup grated Jaggery (you can add 1 cup if you want to make your payasa little more  sweet , adjust according to taste)
Saffron (optional)
1/4 tsp of powdered Cardamon 
1/2 tbsp Raisins 
1/2 tbsp Cashew 
2 tsp Ghee 

How To Prepare?
  • Wash rice and soak it in water for about half an hour. After 30 mins,Drain well and keep it aside.
  • In a large thick bottomed cooking vessel bring the milk to boil keeping the flame in high.

  • Reduce the flame to low,and add rice. Now its time to Stir Stir Stir ...Give a quick stir every two mins. You have to be in front of the stove !!

  • After 30-35 mins, you see that rice is almost cooked. Now add grated jaggery and mix well so that jaggery gets dissolved completely.  
  • Again let it boil for 15 more mins and give a stir every two mins, otherwise it will burn.
  • Heat the ghee in another pan in parallel. Drop the raisins and Fry them  till golden brown. Set it aside to cool.
  • Now Add  the raisins, cashew and cardamom powder to boiling payasa. Stir nicely for 3-4 more mins. Remove from heat. It took almost an hour for me.

  • Serve hot /cold and enjoy.

    Note: In between if you feel if it is becoming very thick , then add 1/2 or 1 more cup of boiling milk .

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