Purple Payasam

Method

1. 1

   Wash and soak your rice for 30 minutes. Add the rice along with the water to a pressure cooker and bring to a boil. Close the pressure cooker and cook on a medium heat, for 4 whistles. The rice at this point should be 80% cooked. Heat 2 tbsp of ghee in a pan, add the cashews and raisins, once the cashews turn brown and the raisins puff, switch off the heat and keep aside.

   WaterCashew (half)Green CardamomGheeForbidden Rice/Black RiceRaisinsSugar

2. 2

   Heat a thick-bottomed kadai, add the milk and bring it to a boil and continue simmering on a medium-low flame. Add the cardamom to a mortar and pestle, along with 1 tbsp of the sugar and pound to infuse the sugar with the cardamom. Add sugar to the milk and continue simmering for 10 mins, while stirring from time to time to prevent the bottom from scorching. Strain the rice and add it to the milk. Cook it on a low heat for 20 minutes, the milk should be imbued with a light purple colour. Once the rice is fully cooked and the milk has reduced by 30%, add the cashews and raisins to the payasam and remove it from the heat. Serve it hot or chill it in a refrigerator and serve cold.

   MilkPista