Javvarisi Pal Payasam

Ingredients:

1.       Javvarisi : Handful / 50 gms

2.       Sugar: ½ Azhakku or 150 to 170 gms

3.       Boiled Milk: ½ litre

4.       Cardamom: 5 (take the powder)

5.       Cashew Nuts: 10 to 15

6.       Pachai Karpooram (optional) : small pinch

7.       Water

8.       Kismis (dry grapes) & saffron (optional)

Preparation Procedure:

1.       Cook the Javvarisi  in a pressure cooker.  You can chose to cook this in a cooker partition while cooking rice and other recipes by adding around 200 ml water.

2.       Cook for just 1 or 2 whistles. Otherwise, the javvarisi will get mashed up. After cooking, it should turn up as transparent balls.

3.       Take the cooked javvarisi and transfer it to a vessel. Usually, there will not be any water left after the cooking.

4.       Add sugar to the vessel and stir well and keep in on the stove.

5.       Do not add water since the sugar along with javvarisi will tend to become watery while it is on flame.

6.       When the sugar dissolves and becomes watery, add the boiled milk and keep stirring for 5 minutes.

7.       Roast the cashews and kismis in a tsp of ghee and add them to the payasam.

8.       Add cardamom powder and saffron if available.

Hot Javvarisi Pal Payasam ready…