Cookery tips and recipes
Rice, Bengal gram payasam
Ingredients:
Rice – ½ cup
Water – 3 cups
Jaggery (powdered) – 1 cup
Dried coconut
Cardamom – 4
Cashew nuts, pistha
Bengal gram – 1 handful
Method of preparation:
Cook rice and Bengal gram with 3 cups of water in a pressure cooker. Boil jaggery in water till it is fully dissolved. After cooling, filter the jaggery water. Add this to the cooked rice and gram. Fry cashew nuts and pistha in ghee separately in a kadhai. Fry the cut dried coconut pieces also in ghee. Add all these to the cooked rice and gram and cook again on low fire. Add powdered cardamom and serve.