Purple rice payasam in Instant pot
Purple rice payasam in instant pot, a vibrant twist on the classic Indian dessert known for its creamy texture and sweet, aromatic flavors.
Servings 6
Calories
Ingredients
- 1 cup Purple rice 8 oz cup
- 1 large ball Jaggery Equal to 3or 4 times the quantity of uncooked rice
- 2 tbsp Ghee
- 10-12 Cashew nut
- 1 tsp Ginger powder
Instructions
- In the instant pot stackable containers add the rice (quickly rinsed once ) 1.5- 2 cups of water in the bottom container and on the top container add the jaggery ball and 1/4 cup water.Stack and close everything add 2 cups water to inner pot and pressure cook in instant pot for 25 minutes.
- Once the natural pressure is released for another 25 minutes open and check the rice for doneness the rice should be cooked but not mashed.
- Add the rice and jaggery and rice and cook on low flame until the pays thickens to falling yet thick consistency. Add the ginger powder mix well and keep aside
- In a small pan heat ghee first fry the conduit bits then add the cashew nut do not let it grown too much add everything to the pays give it a good stir and leave aside to cool down a lille before serving.
Notes
- Do not over cook rice as the payasam will turn gloopy towards the end.
- Remember once jaggery and rice mixed together rice will turn firm . If rice needs more cooking do it before jaggery is added.
- Paysam thickens as it sits.