#covid19#Lockdowncooking# pachari watermelon palpayasam

A delicious dessert with a unique ingredient.  So simple to make. The special ingredient in the inner  of the watermelon without the skin. The watermelon rind is rich in vitamins B and C. The high doses of citrulline in it which gets converted into arginine is vital to the heart and improves blood circulation, according to Texas A&Ms Fruit and Vegetable Improvement Center.
I had made thoran, mezhukkupuratti, pachadi, pulissery, pickles, Semolina Kheer and added in salads, sambar and avial. This one is new.
Ingredients
Pachari, un boiled raw rice, 1 cup,
Milk 2 litre,
Sugar 2 cups,
Cardamom powder 1 tbsp.,
Cashew nuts 12, split them,
Chopped Watermelon rind 2 cups ,
Ghee 2 tbsp.,
Salt a pinch.
Preparation

Pressure cook watermelon rind in a cup of sugar for three whistles and allow to cool down.
Pressure cook the rice in two cups of water for a whistle. Allow to cool down.
Boil the milk in a milk cooker.
Transfer the rice into a nonstick wok, add half of the milk, and stir. When the volume is half add the rest of the milk and sugar. Allow to boil. Stir continuously. Add salt and a tbsp., of the ghee. Add the cooked watermelon rind.  When the consistency of palpayasam is reached simmer the flame. Add cardamom powder and combine well.
In a small nonstick pan, heat the ghee add the cashew nuts, fry till golden brown, pour on the payasam. Off the flame. Serve hot. Delicious ❤️ The watermelon rind gets candied and taste great 👍