Step-by-Step Instructions

1. 1.Prepare the Rice

   Take 1/4 cup of raw rice (pacharisi) in a bowl. Wash the rice thoroughly 2-3 times with water. Drain the water completely and spread the rice on a plate to dry. Once dry, transfer the rice to a mixer jar and grind it coarsely in pulse mode (2-3 pulses).

2. 2.Cook the Rice

   In a saucepan, add 1 cup of water and heat it. Once the water is slightly warm, add the coarsely ground rice. Mix well and cook on medium flame, stirring occasionally, until the rice absorbs the water and is partially cooked.

3. 3.Add Milk and Thicken

   Pour 1 liter of boiled milk into the saucepan with the rice. Mix well and continue to cook on medium flame, stirring occasionally, for about 10 minutes until the payasam thickens and the rice is fully cooked.

4. 4.Roast Nuts and Coconut

   In a small pan, add 1 tablespoon of ghee. First, add the cashews and fry until they turn golden brown. Then, add the chopped coconut and continue frying until both are golden. Finally, add the raisins and fry until they puff up. Turn off the stove and transfer the roasted nuts and coconut to a separate bowl.

5. 5.Prepare Jaggery Syrup

   In the same small pan, add 120 grams of jaggery and 1/2 cup of water. Cook on medium flame, stirring constantly, until the jaggery dissolves completely. Turn off the stove.

6. 6.Combine and Finish

   Strain the dissolved jaggery syrup into the cooked payasam to remove any impurities. Mix well until the payasam gets a beautiful caramel color. Cook on low flame for 5 minutes. Add 1/2 teaspoon of cardamom powder and the roasted cashews, raisins, and coconut. Mix everything thoroughly. Cook for another 2 minutes, then turn off the stove. Your delicious Arisi Payasam is ready to serve!