November: Jaggery Payasam

Jaggery Payasam

Ingredients

• Cane jaggery powder – 1/2 cup
• Palmyra palm jaggery – 2 tbsp, grated
• Rice or vermicelli – 1/4 cup
• Whole milk – 3 cups
• Ghee – 2 tbsp
• Cashews and raisins – a handful
• Cardamom powder – a pinch

How to cook

1. Fry the cashews and raisins in ghee until golden. Set aside.
2. Roast the rice or vermicelli in the same pan for 1 minute.
3. Add milk and simmer for 20–25 minutes until thick.
4. Melt both jaggeries with a splash of water in a separate pan.
5. Turn off the heat under the milk, then stir in the jaggery syrup and cardamom.

Serving: Top with cashews and raisins and serve warm.