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Traditional Kerala favourite payasam with rice and coconut milk
Published On: 14 Jul 2005
English: Raw Rice
telugu: Pachi Biyyam / Biyyamu
hindi: Arwa Chawal
Konkani: Soorev Orovu / Thando
Oriya: Arua Chaula
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
hindi: Cheeni / Shakkar
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Grate coconut and extract 1/3 cup of first(thick) milk, 1 cup of second(thin) milk and 1 1/4 cup of third(very thin) milk.
Boil rice in 1 cup of water in a vessel, till it cooks soft and becomes slightly dry.
After almost all the water has evaporated, add ghee and fry well.
Add sugar and jaggery and fry again.
Add third or very thin milk and boil on a medium flame for 10 mins.
Add second milk or thin milk and boil for 5 mins.
Finally, add the thick or first milk and remove immediately from the flame.
Add cardamom powder and mix well.
:- Generally cashews fried in ghee are not added in this payasam.
Came out very good and very easy to make..
thanks a lot :)
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