Kerala rice payasam with jaggery / Ari payasam
Kerala style rice payasam with jaggery. It is called as Ari payasam / Sharkara payasam / Nei payasam in Malayalam.
Servings: 4
Ingredients
Main Ingredients
- ½ cup Kerala raw rice / Unakalari
- 1 cup Powdered dark jaggery
- 2 cup Water
- ¼ cup Ghee
- ¼ cup Grated coconut
- 2 Cardamom (crushed)
- ½ tsp Dry ginger powder
- Edible camphor / Pachai karpooram a dash
- 1 pinch Salt
Instructions
- Wash and take the rice in a pressure cooker. Add water, a pinch of salt and cook in low flame for one whistle. Alternately you can cook the rice in open pot too.
- Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. Rice should be cooked but its should retain its shape.
- Open the cooker after the steam is released. Mash it gently. Melt jaggery adding water and strain the syrup. Add to the cooked rice.
- Add grated coconut, mix well. Boil for few minutes. When it starts to thicken, add ghee at regular intervals till the payasam becomes creamy and saucy. Switch off the flame and let it rest.
- In the mean time, roast cashews, coconut pieces till golden and add to payasam. Add cardamom powder, dry ginger powder and mix well.
- Serve hot or warm as you like. Enjoy ! This payasam looks like sweet Pongal once its cold. So you can serve as such or add little coconut milk or warm milk to adjust the consistency.
Notes
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