This is a kerala special payasam pronounced as sadasadayam and chadachadayam. This is a unique and tasty offering or prasadam made in Kerala. Coimbatoreans, would have surely tasted this in a Sastha Preethi. OK..... What is the celebration behind this payasam? My blog has completed 3 years and is stepping into the 4th year. A SPECIAL THANKS TO ALL MY CO-BLOGGERS, READERS, VISITORS AND TO THE TRIED & TASTED, FOR ENCOURAGING ME TO REACH THIS MILESTONE.
Rice - 1/3 cup
Coconut - 1 big
Crushed jaggery - 1 cup
Cardamom - 4
Cashews - 8
Ghee - 2 tablespoons
Scrap the coconut and soak in 1 cup of hot water for 10 minutes. Grind it in a mixie. Squeeze firmly using your hand and strain it in a clean muslin cloth or a strainer with two fine layers. This is the first extract of coconut milk, which will be thick. Keep aside. Repeat the procedure two more times. Keep the second extract in a separate vessel and third extract separately in another vessel.
Crush the jaggery and dissolve in a ladle of water. Strain the mud, dust and impurities. Allow it to boil till the raw smell is diffused.
Pressure cook rice.(Rice : water ratio = 1 : 3). Mash well. Keep aside.
Fry the cashews in a teaspoon of ghee. Powder the cardamoms. Keep aside.
In a heavy bottomed kadai or uruli, pour the 3rd coconut milk extract and add the mashed rice, mix well without any lumps, add the jaggery solution and allow it to boil till everything is blended well. Now add the 2nd extract and allow it to boil for 3 more minutes. Add the cardamom powder and ghee-fried cashews. SWITCH OFF THE STOVE, REMOVE FROM FIRE. Add the 1st thick extract. Stir well. Add the remaining ghee. Serve warm or bearable hot. Kerala special sadasadayam is ready.