My mother-in-law prepares this every year on the Lakshmi Pooja day ( Amavasye, the day after Naraka Chaturdashi). The procedure to prepare this is a little complicated, but I prepare a simpler & yet a tastier version :))
This is also served as prasadam in many south canara temples. Again a authentic south canara recipe.
1 cup thick coconut milk
1.5 cups jaggery/bella
1.5 cups very thin coconut milk or even normal water would do.
1 cup rice flour.
1 pinch of salt
1/2 cup water.
1 pinch cardamom/yelakki powder
1 tsp raisins/ona drakshi
1 tsp cashewnuts/kaaju/godambi
1.5 tsp ghee/clarified butter/tuppa
- Mix the jaggery & thin coconut milk (normal water) & bring it to a boil.
- Meanwhile, mix the rice flour, a pinch of salt & the 1/2 cup water & prepare a batter similar to a dosa batter.
- When the jaggery & thin coconut milk starts to boil, add this rice flour to the jaggery water. But, the procedure to add the paste is quite different. Have a look at the below picture to understand how to add the batter. Take a grater (the one using which we grate carrots), turn it upside down. Pour the batter on it & ensure the batter fall through the eyes of the grater (This will form small rice like lumps & these should directly fall on the boiling jaggery water).
- Cook this for 2-3 minutes.
- Add the thick coconut milk & cardamom to it.
- Allow it to boil
- In a separate pan, heat ghee. When ghee is hot, add raisins, cashew nuts.
- Add this cashew nuts, raisins to the payasa prepared.
- Serve hot.
Here is a bowl of paradi payasa to you. Also, have a wonderful & a memorable Deepavali celebrations.
I'm sending this payasa to Festival Jihva at Cooking 4 all seasons, "Festive Food-Diwali Celebration" at Indian Khanna, "FIC-Brown" at Tongue Tickelers