1. Wash 1/2 cup of broken matta rice several times & drain the water completely. Transfer the washed rice to a pressure cooker. Add 1.25 cups of water and close the cooker. Put the weight on and simmer for 6 minutes after the first whistle. Open the cooker once the pressures subside. Pour lots of cold water over the cooked rice and drain. The rice should be just cooked soft but not mushy.
  2. Melt 100 grams of jaggery adding 1/4 cup of water. Add 1 tbsp. of solid ghee and the cooked rice. Cook well till the mixture turns dry. Add 2 tbsps. of honey and cook further for 2 more minutes.
  3. Add 1/4 tsp of cumin powder & 1/4 tsp of cardamom powder. Mix well & switch off heat.
  4. Add 1 tbsp. of  coarsely powdered sugar candy (kalkandam), 1 well ripe banana chopped ( I used Chiquita), 5 dates finely chopped and 1 tbsp. of sultanas.
  5. Finally heat 1 tbsp. of solid ghee in a wok and toast 1 tbsp. of coconut cuts. Pour this over the payasam.
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