Sorekayi Payasa

 

Celebrating Republic Day with Payasa

 

All you need

Sorekayi - 1 cup

Rice(sona masuri) - 1/2 cup

coconut milk/milk - 1 cup

Jaggery/sugar - according to taste

Cashew and raisin - 10

cardomom powder - 1/4 tsp

salt - one pinch

Make rice rava using a mixer grinder. Cut sorekayi into small pieces. Now wash rice rava with water and boil rice until half done. Now add sorekayi pieces and salt. Make sure both rice and sorekayi have cooked well. Add jaggery/sugar, let it come to boil sprinkle cardomom powder and mix well. Reduce fire add coconut milk stir for few secs and remove from fire. After adding the coconut milk the paysa should not be boiled. Fry cashew and raisins in ghee and garnish.

 

Kesari bhath

Last weekend i had a few guests coming over. The thought of making sweet always makes me to think what to make??. I decided to make a simple dinner. Finally decision ended up making kesari bhath. Until now i had never prepared kesari bath for any guest visit, the thought of using so much ghee and sugar always would take me off. But after all this makes it very authentic so … here goes…

 

1 cup sona masuri rice

2 cups sugar

10-15 strands saffron

a pinch of salt

1 cup ghee

Cashew nuts -10

Raisin -10

2 tsp lemon juice

Boil rice in pressure cooker using 1:2 rice to water. Make sure the rice is soft. Transfer rice to a heavy bottom vessel. Add 1/2 glass water with ghee, saffron, salt and stir until the ghee stats floating and the rice should have a texture of nearing porridge but the rice must not smashed. Now add sugar let it start to boil and leave ghee floating switch off fire. Add 2 tsp of lemon juice and mix well. Garnish with fried raisin and cashenuts

This is more tasty when it fully cools with the fragrance of saffron and ghee.