Karuppu Kavuni Payasam

Preparation:

• Thoroughly wash the Karuppu Kavuni rice under cold water until the water runs clear. This removes excess starch and dirt.
• Soak the rice in water for 30 minutes to 1 hour to ensure it cooks evenly and softens faster.
• Prepare the jaggery and if your jaggery is in large chunks, grate it finely so that it dissolves easily during cooking.

Cooking Process:

• In a large saucepan, bring 4 cups of water to a boil. Add the soaked Karuppu Kavuni rice to the boiling water.
• Cook the rice on medium heat for about 30-35 minutes until the grains are soft and the water is absorbed. The rice should be mushy but not overly dry. Stir occasionally to prevent the rice from sticking to the bottom.
• Once the rice is cooked, add the grated jaggery to the pan. Stir well until the jaggery completely dissolves into the rice.
• Then, pour in 1 cup of thick coconut milk and stir. Let it simmer for 5-7 minutes on low heat, allowing the flavours to meld together. Traditionally, Payasam is prepared using cow/buffalo milk.
• Add ½ tsp of cardamom powder to the mixture and stir well. This enhances the aroma and flavour of the payasam.
• Optional: Add saffron strands for a rich colour and aroma. This gives the payasam a lovely golden hue and an additional layer of flavour.
• In a small pan, heat 1 tbsp of ghee. Fry the cashews, almonds (if using), and raisins in the ghee until they turn golden brown and the raisins plump up.
• Add this mixture to the cooked payasam and stir gently to combine.
• Allow the payasam to simmer for another 5 minutes to blend the flavours and allow the consistency to thicken slightly.
• Check for sweetness and adjust by adding more jaggery if needed.

Plating:

• Once the Karuppu Kavuni Payasam has reached the desired consistency, serve it warm or chilled in bowls.
• You can garnish this traditional dessert with extra fried cashews and almonds for added texture and flavour.

Serving Suggestions:

• Serve it with a traditional South Indian meal, especially during festivals or celebrations.
• Pair with crispy vadas or deep-fried snacks for a complete festive treat.

Pro Tips:

• If you prefer a thicker payasam, cook it for a little longer until it reduces to your desired consistency.
• Adjust the amount of jaggery depending on your taste preference.
• Note: This is a Vegan dessert if you skip the ghee and use a plant-based oil for frying.