Coconut Paayasam / Thengai Paayasam

Coconut paayasam (sweet Indian porridge) is a straightforward dessert that's often prepared during special religious occasions. This is very hard to mess up, and takes no time at all to prepare. It therefore becomes the ideal dessert of choice to celebrate festivals that fall on busy weekdays.

Ingredients (serves 4):

1. 1 tablespoon of white rice soaked in water for 30 minutes
2. 1 cup of grated coconut (fresh is better, of course)
3. grated jaggery or brown sugar (the quantity depends on the volume of coconut+rice; no more than 2-2.5 cups)
4. 1 cup of milk, or as needed 
5. 3/4 teaspoon ground cardamom
6. 1 tablespoon broken cashews
7. 1/2 tablespoon raisins
8. 1 tablespoon ghee / clarified butter

Preparation:

1. Grind the soaked rice (along with water) and coconut to a paste. Add more water, if needed to grind to a paste. 
2. Measure the volume of this paste. Measure out 1.5 times the volume of grated jaggery/brown sugar to add to the porridge (add twice the volume of jaggery for a sweeter version)
3. Transfer the ground paste to a heavy bottomed saucepan and cook on medium heat for 15 minutes until the rice cooks and the paste turns color slightly (it should not brown). Keep adding water in 1/4 cup increments as and when the paste dries out while cooking during this step. Adding more water will not mess the end result... just cut down on the milk to adjust the consistency.
4. Add the grated jaggery or brown sugar and stir until it dissolves. Cook for 10 minutes or so, until the jaggery begins to bubble and thicken slightly.
5. Now add milk (add more or less depending on the consistency of your choice) and cardamom powder and stir well. Simmer for 5 minutes. 
6. Meanwhile, roast the cashews and raisins in ghee until the nuts brown. 
7. Garnish the paayasam with the nuts and raisins and remove from heat. 

Serve hot or at room temperature.