Palm jaggery payasam

Method

A slow simmer of red rice, coconut milk and heritage palm jaggery — the kind of payasam your amma made after a long temple morning.

1. 01

   Wash and cook the rice in 2 cups of water until very soft.

2. 02

   Melt the palm jaggery in ¼ cup water on low heat, strain any grit, keep aside.

3. 03

   Add the cooked rice to the strained jaggery syrup and simmer 5 minutes.

4. 04

   Pour in the coconut milk. Simmer another 5 minutes — never boil.

5. 05

   Fry cashews and raisins in ghee and pour over. Finish with cardamom.