Sometimes certain aroma, fragments of a song brings back the myriads of memories. Whenever I prepare payash it brings back lovely memories of home and childhood. In our assamese household, every occasion and celebration always asks for preparing payash. Whether someone got a promotion or passed an exam or its a birthday, ah here you go the delightful delicious payash. Sometimes you don't need any occasion, just make payash and make yourself entertain. A special occasion payash is always little elaborate, pound the cardamom, chop the nuts and dry fruits, add the bay leaf and soak the rice for half an hour before cooking luscious flavor. But when guest come over without notice or you just crave for it, it does not require elaborate preparation.
I thought today I will share the Assamese payash or rice pudding recipe. In this recipe, I used jaggery instead of sugar for more rustic and healthy aspects. I used my instant pot, the traditional payash requires so much patience and stirring which I lack a little.
1. Rice 1/4 cup
2. Milk 3 cups
3. Jaggery Powder 1/4 cup
4. 1 cardamom
5. A handful of dry fruits of your choice optional ( raisin, cashew, pistachio, and almond). Save some for garnishing.
Soak the rice for half an hour before you cook.
Then boil the milk and once it is boiled, add the rice stir slowly don't let it stick at the bottom. Add the pounded cardamom and dry fruits and set the instant pot to porridge setting and let it cook. After it is cooked slowly open the lid and let it cool down for at least 15 minutes. Now time to add the sweetness add jaggery powder. Let it cool down before you do. If you add the jaggery while payash is hot milk might get curdled. Now serve in a bowl and garnish it with nuts.