Varagarisi Coconut Payasam

Varagarisi Coconut Payasam
 
#VaragarisiCoconutPayasam  #KodoMilletCoconutPayasam : We have already seen how to prepare a #payasam with #kodomillet using milk and sugar.
Here let me present another payasam with kodo millet using coconut and jaggery.


Kodo millet is called #VaraguArisi or simply #Varagu in Tamil.


Ingredients :
1/8 cup                                      Varagarisi ( Kodo Millet )
1 pinch                                      Salt
1/4 cup ( adjust )                       Jaggery

To grind :
1/4 Cup                                   Coconut scrap
1/2 Tsp                                    Khus khus
2                                              Cardamom
1 small piece                            Nutmeg
1/4 Tsp                                    Rice or rice flour

To garnish :
3                                             Cashew nuts roasted
6                                             Kismis ( Prunes ) roasted

Method :
Grind the given ingredients into a fine paste and keep aside.

Take varagarisi in a small vessel. Wash 2 times and add 1/2 cup of water.
Take a cup of water in a pressure cooker. Keep the vessel containing washed varagarisi in the cooker.
Close and put weight on. Cook on high flame for 3 whistles.
Then keep the burner at SIM and cook for 3 minutes.
Keep aside.

Meantime dissolve jaggery in hot water and filter to remove impurities.
Keep aside.

Take cooked varagarisi in a big vessel and mash with a ladle.
Now add jaggery mixed water and bring to boil.
Keep stirring for 2 minutes.
Now add the prepared coconut paste.

Allow to simmer for 7 to 10 minutes until all blend together and come to required consistency.
Switch off and transfer into small bowls.
Garnish with cashew nuts and kismis.
Enjoy hot payasam with vadai or bajji!!..

• taste depends on the type of jaggery used.
• the payasam tastes even better if the coconut paste is made only with nutmeg, coconut and khus khus.
• to make it rich simply add a tsp of thick coconut milk at the end and simmer for a minute.
• fry thin coconut slices in ghee and garnish which  enhances the taste of payasam.