Brown rice soaked
Dark chocolate grated
Jaggery (gur) grated
Thick coconut milk
Green cardamom powder
Fresh mint sprigs
Heat ghee in a non stick pan. Drain and grind the rice to a coarse powder. Add rice powder to the pan and sauté for 2-3 minutes.
Add milk and cook till the rice is completely cooked. If you feel the mixture is too thick, you can add some more milk.
Once the rice is cooked, add jaggery, coconut milk, cardamom powder and mix well. Take the pan off the heat and allow to cool.
Add the mango pulp and mix well. Refrigerate for 10-15 minutes.
Melt chocolate in the microwave on HIGH for 1 minute. Cool down to room temperature, stirring continuously.
Once the chocolate is completely cooled, line 8 silicon cupcake moulds with the chocolate and set them in refrigerator for 10-15 minutes.
To make jamun jam, deseed the jamuns and puree them in a blender.
Transfer the puree in a non stick pan along with the sugar and cook till sugar reaches one string consistency.
Take the pan off the heat and add liquid glucose. Mix well and set aside for some time.
Pour the payasam in chocolate cups and serve chilled garnished with mint sprig and jamun jam.