Paradi Payasa

Hi friends! Ganesh ji is coming this Saturday and you all must be busy decorating the house and in the arrangement of a puja; and I believe you all must have already started making chakli, ladoos, modaks, and many more……… For this auspicious day I thought of sharing one of the traditional kheer made in south Karnataka; i.e.; Paradi Payasa . The recipe may differ from other kitchens but this is how I prepare; so let check out the recipe.  Hope you all like it ….

 

 

Method

Soak rice for ½ hour. Later grind it to smooth batter by adding salt and without adding much water.

   

   Take fresh coconut grated add cardamom. Add little water blend in a mixer and extract thick coconut milk; keep it aside. Again, add water to the blended coconut, run mixer, and extract milk (this is thin coconut milk).

Take this thin milk in a thick bottom pan /vessel and bring it to boil. Once it starts boiling, keep a boondi making plate or any vessel, which has small holes on it (as shown in the above pic) and pouring the rice batter in little by little batches such that rice balls drop into thin coconut milk.

Let these balls (parade) get cooked (be careful that the rice ball doesn’t get stick) to the bottom of the pan. Once the balls are cooked add jaggery (I used jaggery powder in this recipe) mix.

Once it starts boiling; add thick coconut mix and mix well let it boil.Add dried fruit powder (Cashewnuts, almond, and pista) mix well

Now in a small wok or pan heat 1tbsp of ghee add finely chopped Cashewnuts and Almond fry until once it changes colour add raisin and add to the payasa. Serve hot or chilled.

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