Paradi Payasa is a traditional kheer made in the South Kanara district of Karnataka. Also called Jaradi Payasa, it is essentially boiled balls of ground rice batter cooked in jaggery and coconut milk. Yes, it is a vegan recipe.
For Coconut Milk (Alternative 150 ml readymade coconut milk)
1CupGrated Coconut(~150 gms)
1/2CupWarm Water(~120 ml)
Instructions
Making the Rice Batter
Wash and soak the rice for 2 hours.
Drain all the water and grind to a smooth, thick paste with just a few teaspoons of water. You can use rice flour to thicken the batter, if it is too runny.
Making the Coconut Milk (Alternative 150 ml readymade coconut milk)
Grind the coconut with 1/4 cup lukewarm water.
Filter through a soup strainer to extract thick coconut milk.
Transfer the coconut into a vessel and add a further 1/4 cup lukewarm water to it.
Filter through a soup strainer to extract the thin coconut milk. Discard the coconut.
Making the Paradi
Boil 1 cup water in a large vessel and then lower the heat so that the water just simmers.
Place a perforated ladle or a boondi ladle over it.
Pour some of the rice batter into it and use a spoon or your fingers to force the batter through the holes into the boiling water.
Repeat till all the batter is used up.
Let the paradi cook in the simmering water for about 5 minutes or till they are cooked through.
Making the Paradi Payasa
In a large vessel, over low flame, melt 1/2 cup jaggery with 1/4 cup water into a syrup.
Add the thin coconut milk and the cooked paradi (along with the water it was cooked in) and mix well.
Let the Payasa cook for 5 minutes.
Add the thick coconut milk and cardamom powder.
Mix well and let it cook for 2 to 3 minutes. Turn off the heat.