Ginger Payasam /Injipayasam

Here’s a strange paal payasam with a flavour of ginger. Ginger lovers will like it & this payasam is a must try for them.

Grind 1 cup of chopped ginger adding 1/4 cup of lukewarm water in ur grinder & strain the extract.

Soak 1/4 cup of broken matta rice in water for 3 hours & grind it to a coarse rava like powder. You should have 1/2 cup of powdered rice. Heat 1 tbsp of ghee in an uruli & fry the rice till you get a nice aroma. Add 4 cups of boiling water & cook the rice till it turns very soft & all the water evaporates.

Add the ginger extract to the cooked rice & keep stirring on low heat till the mixture turns dry.

Add slightly less than 1 cup of sugar & cook for 10 minutes/ till the mixture turns dry & is brown in color like jaggery. This step is very important.

Mix 3/4 cup of full cream milk powder with 21/4 cups of water to prepare thick milk. Add this milk to the payasam slowly whilst stirring continuosly. Bring the payasam to a boil & add 1/2 tsp of cardamom powder.

Remove the payasam from heat & garnish it with cashews & raisins toasted in ghee.

Source :- Mrs.Lakshmi Nair, recipe slightly modified

This entry was posted in Lakshmi Nair recipes, Payasam. Bookmark the permalink.

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