Food recipes
Indian Jaggery Rice Pudding (Vellam Payasam)
Indian Jaggery Rice Pudding (Vellam Payasam) Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt water, bottled, generic sugars, brown butter, without salt spices, cardamom nuts, cashew nuts...
Indian Jaggery Rice Pudding (Vellam Payasam)
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
sugars, brown
butter, without salt
spices, cardamom
nuts, cashew nuts, raw
butter, without salt
Directions:
Add rice and water to a pot on a high flame and bring to a boil.
Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.
Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.
When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.
Sprinkle cardamom powder over the pudding.
In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.
Mix well, and serve immediately, or cold, after refrigeration.
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
sugars, brown
butter, without salt
spices, cardamom
nuts, cashew nuts, raw
butter, without salt
Directions:
Add rice and water to a pot on a high flame and bring to a boil.
Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.
Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.
When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.
Sprinkle cardamom powder over the pudding.
In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.
Mix well, and serve immediately, or cold, after refrigeration.