Indian Jaggery Rice Pudding (Vellam Payasam)

• Pudding
• 1/2 cup uncooked medium grain rice
• 2 cups water
• 300 300 g palm sugar or 300 g brown sugar (Preferably don't substitute)
• 2 1/2 tablespoons ghee or 2 1/2 tablespoons clarified butter
• Garnish
• 1/2 teaspoon cardamom powder
• 1 teaspoon broken cashews
• 1/2 tablespoon ghee or 1/2 tablespoon clarified butter

1. Add rice and water to a pot on a high flame and bring to a boil.
2. Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.
3. Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.
4. When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.
5. Sprinkle cardamom powder over the pudding.
6. In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.
7. Mix well, and serve immediately, or cold, after refrigeration.

grain rice, water, palm sugar, ghee, cardamom powder, cashews, ghee

Taken from www.food.com/recipe/indian-jaggery-rice-pudding-vellam-payasam-24246 (may not work)