A courier came to our house yesterday.
A really big square packet, almost 1.5 feet long both sides.
Then I remembered my brother mentioning about sending me something special. I thought it might be some baking books or tools or something in those lines.
We were totally excited and kiddo and I fought over who gets to open it. I won, of course, with the classic :”You are too young to handle sharp things like scissors!”
My curiosity turned to a horror and I ran away from the packet. It was a weighing machine!!!
Since its came, my son has made all of us stand on it and he happily declares that: “Mommy, your number (weight) is the biggest one. You win, yeaaahhh!!”
And the husband is giving me glares. He look says that I should be on a diet of water and dry bread.
And as if all that is not enough, I am posting a recipe that is full of ghee. This is my periamma’s recipe and I kept on pestering her until she made this for me one day. The amount of ghee as well as jaggery can be reduced by almost half, but she said it tastes best this way.
This week’s BM theme is Traditional recipes, and this one fits the bill perfectly. Go on and check out what others are preparing this week @ the Blogging Marathon page.
Recipe Source: My Periamma ( Mother’s sister)
Serves: 8-10 plus
- Raw rice : 1 cup
- Ghee : 1 cup
- Jaggery : 3 cups
- Cashews, raisins : 2 tbsp.
- Cardamom powder : 1/2 tsp
- Coconut pieces : 1/4 cup, thinly sliced (optional)
- Pressure cook cleaned rice for 4-5 whistles or until done. It should be slightly over cooked, not too much though.
- Melt jaggery in about 1/4 cup water in a big thick bottom pan, preferably a uruli. Once its melted, filter to remove impurities. Bring it to a boil and once it reaches the paagu state, add the cooked rice to it.
- To check whether the paagu state is reached, you can put a drop of the jaggery, that is boiling, to a cup of water. If it forms a ball that doesn’t melt fast, but yet is not too hard, its of the correct consistency.
- Once the rice is added, the real work starts. You have to keep an eye on it and keep stirring it frequently. You can add 1/4 cup ghee at this stage to ensure that
- When the water is almost gone, you can add 1/2 cup more of ghee and the cardamom powder.
- Roast the coconut pieces, cashews and raisins in the remaining 1/4 cup of ghee. Tip this to the payasam and take off the heat.
Note: The amount of ghee and jaggery can be reduced, if you feel like. My mother uses almost half of what is mentioned here.