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Friday, October 24, 2008

KaTina Payasa

1 cup White Rice (Sona Masuri preferred)
1.5-2 cups Jaggary
1 cup grated Coconut
Pinch of Salt
1/2- 3/4 cup Cashew nuts
2 Cardamom / Elakki / Elachi
5 - 6 tsp Ghee

Wash rice and put it in a vessel. Add 4.5 cups water in a vessel and bring it to boil. Add washed rice. After 5-6 mins add jaggary, pinch of salt and bring it to boil. Keep it in low/medium flame until almost all the water content is dried.

Add ghee, cashewnuts in a thick bottomed vessel. Fry it in medium/low flame until it turns golden in color.

Add grated coconut and fry them in medium/low flame until they turn golden in color.

Add mashed cardamom seeds, cooked rice and mix them well. Keep the payasa in low flame for about 2-3 mins.

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