Flattened Rice Jaggery Payasam- Aatukulu Payasam

Ingredients:

• Flattened rice- 1 cup (Atukulu/ Chidwa)
• Moong dal- 1/3 cup (Pesara pappu)
• Jaggery- 3/4 cup 
• Ghee- 2-3 tbsp (Clarified butter)
• Milk- 1 cup 
• Water- 1/2 cup 
• Half dried coconut- 1 tbsp (pieces)
• Cashews, Almonds, Melon seeds- roughly chopped
• Nutmeg grated or Elachi powder

Method:

1. Wash, soak and moong dal for 1-2 hours. 
2. Cook it in half cup of water for 15 minutes or until the dal becomes semi-soft. 
3. Keep it aside, ready to be used when preparing the payasam. (The dal can be cooked a few hours in advance. Just do not throw away the remaining water)
4. Take a nonstick pan and add 2 tbsp of ghee. 
5. Add the flattened rice to it. Fry until golden brown on simmer. 
6. To it, add milk and keep stirring to avoid lumps. 
7. Increase the heat to medium and let it cook. 
8. Once the flattened rice becomes soft (in 10-15 minutes) add the cooked moong dal. 
9. Mix well. 
10. Take a small pan. Add 1/2 tbsp ghee and fry the chopped cashews, almonds, melon seeds, etc until golden brown. 
11. Keep a portion aside for topping. Add the rest to the cooking payasam. 
12. Grate a piece of nutmeg or add 1 tsp elachi (cardamom) powder. 
13. In the same small pan fry the thinly sliced coconut pieces until golden. 
14. Keep a portion aside for topping. Add the rest to the cooking payasam. 
15. Mix well. Add 1/2 tbsp ghee to it and mix again.
16. Once it starts to thicken up, turn off the heat. 
17. Add the grated jaggery (or use jaggery powder). 
18. Mix well until it melts. Be gentle. Do not smash the flattened rice or dal.
19. Let it sit for a few minutes. 
20. I served it hot by topping with the remaining nuts and fried coconut pieces. 
21. It can be served cold as well.
22. Since we are using a nonstick pan the payasam will thicken up after taking it from the heat. Make sure it is a bit runny when you turn off the heat. 

Note: If you want it liquidy, add 1/4 cup water or milk when cooking. Turn off the heat when it's still in the liquid stage.