Ingredients:

• Rice Ada
• Jaggery
• Coconut milk
• Milk
• Cashew nuts
• Raisins
• Coconut pieces
• Cardamom
• Ginger powder (or dried ginger)
• Ghee

Directions:

• Add rice ada to boiling water and let it cook for 5 minutes and turn off the heat and set it aside for another 5 minutes.
• Now drain out the water and put the rice ada under cold running water. This is to avoid the ada from sticking to each other.
• In 2 litres (68 oz) of water add around 1 kg (2.20 lbs) of jaggery and let the jaggery melt down.
•  After 5 minutes turn off the heat and pass the jaggery water through sieve to remove all the dirt from the jaggery.
• Add a tablespoon of ghee and pour in the cleared jaggery water and add the rice ada.
• Follow one of the two steps below depending on whether you use a canned coconut milk or extract the coconut milk yourself:
  • If you’re extracting the coconut milk and not using the canned ones then you’re suppose to extract 3 sets of the coconut milk. If that’s how you’re doing then add the last extract first and then the second and finally the first extract. Each to be added every fifteen minutes. Once the first extract is added turn off the heat immediately. And finally add the a cup of milk.
  • If you’re using the canned ones then cook the mix for 30 minutes and reduce the water and then add a cup of milk and cook for 10-15 minutes till the ada is cooked through. Now add the canned coconut milk and mix it well and turn off the heat.
• In a frying pan, add a tablespoon of ghee and add the cashew nuts and raisins and coconut pieces (20 gms each) and fry them and add it to the payasam
• Now crush the cardamom and ginger and add it to the payasam.