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6 servings
Rice & Jaggery Payasam
  • 10 Grams
    Cashew Nuts (5-6 pieces)
  • 50 Grams
    Maggi Coconut Milk Powder (Thick milk: 6tbsp in 1 cup water)
  • 100 Grams
    White Rice Flour (Use 100g ready-made rice ada)
  • 50 Grams
    Maggi Coconut Milk Powder (Thin milk: 6tbsp in 2 cup water)
  • 300 Grams
    Jaggery, Cane (Saccharum Officinarum)
  • 10 Grams
    Coconut, Kernel, Dry (Cocos Nucifera)
  • 1/8 Teaspoonful
    Cumin Seed (Jeera powder)
  • 5 Units
    Seedless Raisins
  • 1/8 Teaspoonful
    Ginger (Dry ginger powder)
  • 1 Tablespoon
    Butter (1 tablespoon ghee/clarified butter)
  • 1/8 Teaspoonful
    Cardamom
  • Step 1
    Soak Ada in hot water for 30 minutes. Then rinse it well. Drain water and set aside
  • Step 2
    In a pan take the soaked ada, add thin Maggi coconut milk and cook for 10 minutes.
  • Step 3
    Add Jaggery syrup and cook for 5 minutes. Let the mixture become thick.
  • Step 4
    Then add thick Maggi Coconut milk and switch off the flame (Don't boil) .Add dry ginger, jeera and elachi powder.
  • Step 5
    In other pan take butter and fry the coconut pieces and keep aside. Then add cashew nuts and raisins.
  • Step 6
    Pour it into payasam and add the remaining 1 tsp butter. Serve hot.

Nutrition Information

2653.07 kj

634.1 kcal

  • Total Carbs (g)

    26.25 g

  • Proteins (g)

    3.17 g

  • Total fats (g)

    55.03 g

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