Indian Jaggery Rice Pudding (Vellam Payasam)

1. 1

   Add rice and water to a pot on a high flame and bring to a boil.

2. 2

   Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.

3. 3

   Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.

4. 4

   When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.

5. 5

   Sprinkle cardamom powder over the pudding.

6. 6

   In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.

7. 7

   Mix well, and serve immediately, or cold, after refrigeration.

* Per serving · 4 servings · Values may vary.

No additional tips available.