Aati Payasa
A traditional sweet porridge made on the 18th of Ashada in the Coorg region of Karnataka. It is prepared from the juice of Justicia wynadensis, believed to have 18 medicinal properties, primarily benefiting the digestive and urinary systems.
Ingredients
- 45-50 sprigs Aati Leaves (Justicia wynadensis. Cut the stem into pieces of 3 inches and separate the leaves.)
- 250 grams Jeera Rice (Soak it overnight.)
- 1 cup Cashews
- 1 cup Raisins
- 2 cups Coconut, grated
- 150 grams Jaggery
- 1 cup Ghee
- 5 glasses Water (For boiling Aati leaves.)
Instructions
- 1Boil the Aati leaves and stems in 4 to 5 glasses of water until the decoction turns a dark violet color.
- 2In a pressure cooker, combine the soaked rice with the prepared violet decoction and cook for about 10 minutes.
- 3In a large vessel, heat ghee and roast the cashews and raisins until golden.
- 4Add the cooked rice to the roasted cashews and raisins, mashing it roughly. Stir in the remaining decoction, coconut, and jaggery. Cook for about 15 minutes, stirring continuously.
