Beaten Rice Payasu (Phova Payasu Recipe)

Beaten rice was easily available for centuries & was a staple in breakfast, tea time in GSB homes. It was also made into ladoos, payasa for dessert. Usually made on festival days as a ritual. Must make for Vayna/Gowri Pooja in most GSB Konkani homes. 

Ingredients:

• 1/4 cup thick beaten rice (poha)
• 1/2 cup grated coconut
• 1/4 cup jaggery powder
• 1/4 teaspoon cardamom powder

Pro tip: Don't use thin variety of beaten rice, it'll dissolve completely & payasa won't be great texture & taste wise. 

Prep Time; 10 minutes

Cooking Time: 10 minutes

Preparation Method:

1. Wash beaten rice, drain all the water & keep it aside. 

2. Grate coconut, grind along with 1/2 cup water for a minute. 

3. Strain it to get concentrated coconut milk. Keep it aside.

4. Add another 1/2 cup of water to ground coconut & grind again.

5. Strain it to get diluted coconut milk.

6. Add diluted coconut milk to a cooking vessel. 

7. Add jaggery, cardamom powder to it & bring it to a boil.

8. Once the jaggery has dissolved & coconut milk has boiled for a minute, add in beaten rice kept aside & concentrated coconut milk.

9. Mix well, simmer for a minute. 

10. Put off the flame. The consistency of payasa should be a little watery, as it'll thicken with time as it cools down. Beaten rice shall make it very thick.

P.S: If the payasu has become thick & dry on cooling, you can do this while serving. Please add in concentrated coconut milk, mix well, heat it, allow it to come to a boil. And serve.