Wednesday, February 27, 2008
Recipe: Maasi Pournami Payasam
The payasam made on Maasi Pournami day invariably was made with milk, jaggery and rice. It had a special taste, as it was made with milk from the home reared cow which grazed on natural organic grass. The method is very simple and it tasted delicious.
Rice: 4 tbsp.
Full cream milk: ½ litre
Powdered jaggery: 1 cup
Boil the powdered jaggery with 1 cup of water. When the jaggery dissolves, strain to remove the impurities and sand particles. Keep aside.
Wash and drain the rice. In a pressure cooker add the milk and 2 cups of water and bring to boil. Add the rice and lower the heat. Place the weight on the weight valve, when there is a steady steam coming out. Cook for 20 minutes and switch off the stove. When the pressure cooker cools down, open the lid and add the strained jaggery mixture and boil until the payasam thickens.
Offer to the Gods and enjoy with your family and kids from the neighbourhood.
May your kids have a long and healthy life!