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Once the rice has properly cooked (it should easily mash between fingers), jaggery (or sugar) is stirred in until melted, followed by the delicate addition of cardamom and saffron threads. After another five minutes of cooking, the mixture is removed from heat and allowed to cool.
The consistency of payasam can be more liquid than the thicker familiar Western rice puddings, creating a distinct and aromatic dessert worth savoring. With its appealing off-white hue, attributed to the use of jaggery, this dish both delights the palate and entices the senses.