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Indian Jaggery Rice Pudding (Vellam Payasam)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.5952
Energy (kCal)337.625
Carbohydrates (g)73.9538
Total fats (g)0.6105
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain rice 1/2 cup uncooked 337.625 73.9538 6.5952 0.6105
    water 2 cups 0.0 0.0 0.0 0.0
    palm sugar 300 - - - -
    ghee 2 1/2 1/2 clarified - - - -
    cardamom powder 1/2 teaspoon - - - -
    cashew 1 teaspoon - - - -
    ghee 1/2 tablespoon clarified - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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