Ingredientes para Indian Jaggery Rice Pudding Vellam Payasam
- Medium Grain Rice
- 2 cups water
- 1 cup grated jaggery (adjust to your sweetness preference)
- 3 tablespoons ghee (clarified butter)
- 1/2 teaspoon cardamom powder
- Cashews
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Cómo preparar Indian Jaggery Rice Pudding Vellam Payasam
- Rinse the basmati rice thoroughly under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and most of the water is absorbed.
- Uncover the saucepan. Add the grated jaggery and 3 tablespoons of ghee. Stir well to combine.
- Continue to simmer on low heat for 10-15 minutes, stirring gently every 2-3 minutes, until the mixture thickens to a pourable custard-like consistency.
- Remove from heat and stir in the cardamom powder.
- In a small skillet, toast the cashews in 1/2 tablespoon of ghee over medium heat until lightly golden brown. Be careful not to burn them.
- Pour the toasted cashews over the pudding and gently stir to combine.
- Serve the Vellam Payasam warm or chilled after refrigeration. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
199g
Fat
20g
Carbs
21g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Desserts Rice Asian Indian Dinner Party Heirloom Historical Holiday Event Kid Friendly Vegetarian Puddings And Mousses Stove Top Dietary Low Sodium Comfort Food Low In Something Pasta Rice And Grains Medium Grain Rice Taste Mood Equipment