Kerala style Aripayasam (Kerala Style Rice Payasam in coconut milk, Rice Kheer South Indian Style)
It is New Year today, 1 Jan 2015. I thought it would be best to start the year with a yummy payasam. This is a traditional North Malabar style Payasam, made of rice and jaggery in coconut milk. It is very tasty and I am sure people who are having it for the first time, will never want to get away with it ! Here you go..
Rice - 1 cup (I used basmati, usually Jeera rice is used in our side of Kerala)
Jaggery - 10 cubes (grated)
Coconut milk - 3 cups thin and 1.5 cups thick (I used Organic Coconut milk powder. You can use Maggi Coconut Milk powder or extract the milk from a fresh coconut, which will give the perfect taste for the payasam)
Cardamom - 5 (powdered)
Water - 3 cups
Ghee - 1 tbsp
Cashew - 15
Kissmiss - 10 (Sultanas as known in Australia)
1. Wash the rice, and keep it soaked in water for 15 mins. Water should be just enough for the rice to be covered. After 15 mins, crush the rice with hand, so that the long grains are broken. We just want a grain to be broken into 2 pieces, so make sure to not crush it too much.
2. Pour 3 cups of water and heat it in a big bowl on the stove.
3. When it is about to boil, add 4 tsp of Coconut milk powder into the water and stir well.
4. Now add the rice, and cook it for 15-20 minutes. Allow it to boil for the first 5 minutes, and then reduce the heat to simmer. Keep stirring, and add 1/2 cup of water more, if it seems to be getting very thick.
5. When the rice is 75% cooked, add the grated jaggery and the cardamom powder, and cook for 5 minutes.
6. Now pull the payasam off the stove.
7. Heat ghee in a tawa, and once it melts, add Cashews and sultanas to it.
8. Fry till the sultanas expands, and the cashews turn golden brown. Switch off the stove and add it on top of the Payasam and mix it well.
9. Yummy Aripayasam is ready.