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Coconut And Rice Payasham

Madhuri.Dixit's picture
Ingredients
  Basmati rice 4 Ounce (125 gram)
  Milk 2 1⁄2 Pint (1.5 liter)
  Crushed cardamom seeds 1⁄2 Teaspoon
  Desiccated coconut 4 Ounce (125 gram)
  Sugar 10 Ounce (300 gram)
  Rose water 2 Tablespoon
  Pistachio nuts 10 , chopped
  Almond flakes 12
Directions

Wash the rice, drain well and place in a saucepan with 900 ml (1 1/2 pints) of the milk, the cardamoms and coconut.
Place the pan, partly covered, over a medium heat and cook for 35-40 minutes, or until the rice is soft enough to be mashed and most of the milk has been absorbed.
Remove from the heat, mash the rice, add the sugar and the remaining milk.
Return to the heat and bring to the boil, stirring occasionally.
Continue cooking for 5-7 minutes then pour in the rosewater.
Transfer to a heatproof dish.
Decorate with the pistachio nuts and flaked almonds.
Serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Dessert
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Coconut
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
8

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