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Recipe Name: Annam Payasam  
Category: Indian Regional Sub Category: Andhra


Prep Time Cook Time Serves
15 mins 30 mins 3



Raw rice washed and drained   1/2 cup
Grated jaggery   100 g
Water   1 cup
Low fat milk   1/2 cup
A pinch of salt  
Cardamom pwd   1/4 tsp
Ghee   1 tbsp
Cashewnuts   7-8 nos
Raisins   2 tbsp


  • Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.
  • Heat a vessel, add grated jaggery. Let the jaggery melt over slow flame till its sticky on touch Strain the jaggery and cool.
  • In a separate vessel, bring milk and water to a boil. Lower heat and add the rice to the milk.
  • Once cool, add the jaggery syrup to the cooled cooked milk and combine well. Add the cardamom pwd, salt and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.
Tags:   Annam Payasam, add , jaggery , milk , raisins , pan , cool , chilled , warm , heat , vessel , rice , 1/2 , water , boil , lower , syrup , once , heat , drained , separate
Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs