This is the recipe for Timmanam is a very simple kheer-like dish made with rice, coconut, milk and sugar. Also called Kobbari Payasam, it is an important dish for Atla Taddi, Andhra's own Karva Chauth.
Wash the rice well and soak it in 1 cup water for 1 hour.
After 1 hour, drain the water from the rice.
Grind the rice and the grated coconut with a little water to a smooth paste.
Bring the milk to a boil.
Reduce the heat so that the milk is just simmering.
Now add the coconut-rice paste and mix well.
Over low to medium heat, cook this mixture till it thickens and the raw smell of the rice disappears. The consistency will be like a thick porridge.
Now add the sugar and cardamom powder.
Turn off the heat.
In a ladle, heat the ghee.
Add the split cashews and fry till light golden brown.
Add the cashews to the Timmanam.