Thursday, April 19, 2012


A yummy preparation using rice, jaggery and ghee as main ingredients, 'vella / sarkkara payasam' is a common feature on a festival menu.

Rice – 1 glass
Water – 21/2 - 3 glasses
Jaggery – 21/2 – 3 glasses
Cashew nuts - 2 tbsp
Raisins – 2 tbsp
Fresh coconut (cut in pieces) – 2 tbsp
Ghee – 4-5 tbsp
Cardamom powder – 11/2 - 2 tsp

Pressure-cook the rice (yes, add 1/2 glass more water than you usually do).
Heat 1 ½ tbsp of ghee and fry the coconut, cashews and raisins separately till golden brown and set aside.
Heat ½ glass of water in a kadhai and add jaggery.
Once it dissolves, strain the syrup to strain the impurities.
Boil the syrup and add the cooked rice and mix well.
Keep stirring till the water gets evaporated.
Add two tbsp of ghee and continue to stir on low heat.
Add the rest of the ghee and stir well – the payasam should leave the sides of the kadhai.
Remove from fire and add cardamom powder.
Garnish with fried nuts and raisins.

You can make this as a quick dessert at short notice if you have left-over rice.
It tastes great (like 'aravana payasam' / 'Bhaghavati sevai' payasam and will last for a couple of days if you add more jaggery. But it will make you satiated  easily!
Those of you who prefer less sweet for yourselves and your kids (like my elder son who restrains me from adding more jaggery), rest content with an apology of 'vella payasam'!

 © Copyright 2011. Brinda Balasubramonian.

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