Rice Pudding (Tandla Paays)


Hope you all had a happy Ganesha Chaturthi. We had a small pooja at home this year too. We got a beautiful 10 inch Ganesha from local Indian store here. Ishaan also enjoyed looking at the decorations. We could not do much decorations this year as V did everything at the last moment, but still it was lovely pooja.

I made a small spread for the offering. It had idlis, dali thoy, muga randayi, tandla paays, baje, taushe hulel, modak. I wanted to make some paays/kheer with jaggery. So I called up aayi and she suggested this. It was a nice change from the usual sugar based paays/kheer I usually make.

Some other versions of this – paal payasam, kheer, tandla-chane dali paays

Ingredients:
1/2 cup rice (I used basmati rice, any rice can be used)
1 cup thick coconut milk
1/2 cup (approx) jaggery
1 tbl spn raisins
1 tbl spn cashews
1/4 tea spn cardamom powder

Method:
Cook rice in enough water along with cashews and raisins, till it is done, take care not to make it too mushy.
Add jaggery and cook till it is all melted.
Now add coconut milk and bring it to boil. Switch off the heat and add cardamom powder.
Serve hot or cold.

PS: – Sugar can be used in place of jaggery.
- If you do not like coconut milk, use normal milk.
- Depending on the color of jaggery, the color of paays changes. I had very light colored jaggery, so it came out very light.

Home made coconut milk:
Grind fresh/frozen coconut with a cup of water to a coarse paste. Sieve the paste and squeeze all the liquid off the particles. Again add little more water and repeat.

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