This payasam is a classic among the ari payasams we have in Kerala.Since we use the broken par-boiled brown rice,it's easy compared to the whole ones.The cooking time will be less and the resultant payasam absolutely flavorful.Check and experience yourself..
1 heaped cup broken matta rice / par-boiled brown rice *
500 gm jaggery
1 cup thick coconut milk,extracted from 3 medium sized coconut pulp
1ltr semi-thick coconut milk
1.5 ltr thin coconut milk
1 tsp cumin powder, roasted
1 tsp cardamom powder
1 tsp dry ginger powder /chukku podi/sonth
1 kadali pazham / small ripe banana, chopped (optional)
handful of cashew nuts,roasted in ghee to garnish
1/2 cup chopped coconut,roasted in ghee to garnish
1/2 to 3/4 cup ghee - depends on your taste
pinch of salt
In an uruli or a heavy bottomed vessel,cook the washed rice in thin coconut milk.Once boiled you may reduce the heat to medium.Meanwhile prepare a jaggery syrup by boiling the jaggery adding 1/4 cup water.Let it boil for 2-3 minutes and switch off.Strain the syrup and keep.By the time rice is 3/4 done add the jaggery syrup and mix well.Add 1-2 tsp ghee as well and let it simmer till thick.Meanwhile add the cumin,dry ginger and cardamom powders to the semi-thick coconut milk and keep ready.Once the jaggery-rice mix turn thick,pour this semi-thick milk and let it boil.Mix well till this turn slightly thick.Add a pinch of salt at this stage.Now reduce the heat and add the thick coconut milk.Mix well and don't allow it to boil.Switch off the stove and add the chopped or crushed banana to this.Garnish with cashew nuts and coconut.Keep it closed for sometime to have a better flavor.This payasam tastes even better with time.Enjoy!
*Broken rice (podiyari) from Kerala is available now in almost all grocery stores.Many brands are competing to reach you.Find yours.