Rice & coconut Pudding / Pacharisi Thengaai Kannamudhu(Paayasam)

Kannamudhu

Ingredients:
Pacharisi - 3 tbsp (raw rice)
Thengai   - 1 cup(grated coconut)
Milk         - 3 cups
Water      - as required
Ghee       - 2 tbsp
Cardamon - 2 no.s
Cashew   - 10 no.s
Raisin      - 10 no.s
Saffron    - few strings (optional)
Jaggery   -  lemon size ball (crushed)
Sugar       - 2 tbsp


Procedure:
     Wash and clean the rice, soak it in a cup water along with grated coconut and cardamon for at least 15 minutes. Blend this in a mixture to a coarse paste. Add milk and a little water to this mixture and let it boil.Keep stirring in a low flame until the rice gets cooked add the sugar. In a separate bowl add the crushed jaggery and a very little water and boil to a thick paste consistence. Add this caramel to the boiling milk mixture. Let it boil for a minute in low flame. Add few saffron strings if you wish now.
     Simultaneously in a small pan heat the ghee and fry the cashews and raisins. Pour this to the paayasam and switch it off. Serve it hot in a bowl with spoon.


Note:Sugar and jaggery can be used according to your taste. I made this for Tamil varushapirappu(new year) and it can be made for any special occasions.