Indian Jaggery Rice Pudding (Vellam Payasam)

Recipe by Anu_N
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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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