IDICHU PIZHINJA PAYASAM, CHADHACHADAYAM, RICE KHEER WITH COCONUT MILK

This kheer or payasam is very special during Shasta preeti.  Shasta preeti is conducted in praise of Lord Ayyappa  during the Sabarimala season.  The pilgrimage begins in the month of November and ends in January.   Mandala pooja and Makaravilakku are the main events during the piligrims.   The Makarajyoti coincide with Makar Sankrant.   

The blend of coconut milk with rice and jaggery  is mouth watering and one cannot forget the taste of it.  I love this kheer as it has got a very special aroma comes in especially when it is made during the pooja.

I always prefer to make the same with fresh coconut milk, but due to lack of time to go through the tedious process involved in it, I use the short cut i.e. prefer to use the store bought ones. 

Let us look at the recipe now:

Ingredients:

Handful of rice

¾ cup jaggery

200 ml coconut milk ( I used the store bought one)

¼ tsp cardamom powder

10 cashes broken into pieces

1 banana

1 tbsp ghee

A pinch of edible camphor. (Pacha karpooram)

Method:

Wash the rice thoroughly and keep aside.  Remove the coconut milk from the pack, divide into 50:50:100 ml ratio.  Add one cup of water in 50 ml milk and cook the rice in it.  When the water is almost evaporated, add second 50 ml milk and half cup water and pour it in the cooked rice and boil the same again.  By this time, the rice should be cooked thoroughly.   If not cooked properly, add more water and cook the rice.  Now melt the jaggery, remove the impurities and pour in the cooked rice, mix well and boil till the jaggery is incorporated with the rice well. Finally add the 100 ml coconut milk, switch off gas, mix well.  Mix in the cardamom powder, camphor.  Fry the cashews in one tbsp ghee and add to it.  Chop the banana and mix in the kheer.  Serve hot or cold as you wish.  As it becomes cold, it tends to become slightly thicker.  I prefer to have it cold.