This is a traditional payasam made on Thai and Aadi velli.
Fridays in the month of "THAI and AADI" ( tamil month) is auspicious for Hindus. Hindu Goddesses are worshipped and various poojas are performed to the Goddesses.
Lakshmi pooja, lighting of Maa vilakku and performing poojas to the "NAAGAR" (Snake idols) at temples are some of the rituals followed during Thai velli. Sri Lakshmi Ashtothram & Sri Mahalakshmi Ashtakam is chanted while performing Lakshmi Pooja. Soundarya lahari and Lalitha sahasranamam are also chanted. Women exchange thamboolams.
Coming to the recipe,
Raw rice pounded to rawa OR Raw rice rawa - 1 ladle
Moong dhal - 1 tsp.
Gram dhal (kadalai paruppu) - 1 tsp.
Crushed jaggery - 2 ladles
Milk - 1/2 cup
Saffron - few strands
Pachai karpooram (edible camphor) - 1/2 a pinch
Ghee - 1 tsp.
Cashews - 6
Dry grapes (kismis) - 6
In a heavy bottomed pan, dry roast rice & moong dhal separately till hot. When the colour of the rice changes to white, switch off the stove and transfer to a vessel. When slightly cool, pound to rawa (You can also dry roast rice rawa). Pressure cook alongwith moong dhal and gram dhal for three whistles. (Rice : water ratio 1:3)
Add saffron to hot milk.
Crush and dissolve jaggery in 1/4 cup of water, strain the impurities and add to the cooked rice dhal mixture. Allow it to boil till the raw smell is diffused. Add the milk. Mix well.
Add pachaikarpooram and garnish with ghee fried cashews and kismis.