Today's recipe is a sure treat for all those who love payasam. This payasam tastes divine and no wonder it is made as neivedhyam in temples. In temples it is called kadum payasam because it is very sweet. We make Sharkara payasam or neipayasam at home on special occasions. This is a flavorful and rich payasam made with rice, ghee and jaggery/molasses. It has thicker consistency than the normal payasam. Try this you will surely love it.Ingredients
Raw rice/payasam rice- 1 cup
Jaggery syrup - 1 1/2 cup
Water- 3 cup
Ghee- 1/3 cup
Grated coconut- 3/4 cup
Cardamon powder- 1/2 tsp
Ginger powder- 1/2 tsp
Cashew nuts and raisins- 1/4 cup
Wash the rice and strain.Cook this rice in a pot with 3 cups of water. You can also pressure cook the rice.
Meanwhile powder jaggery and bring it to a boil with 2 cups of water. Strain to take out the impurities. Transfer into a heavy bottom pan and simmer till the jaggery becomes thick syrup.
(Note I took around 350 gram jaggery for this recipe)
Make sure that the rice is cooked and soft. Add the jaggery syrup to the rice and allow the rice and jaggery to simmer and thicken for about 5-6 minutes. Next add the grated coconut and little of the ghee and mix well. Continue stir and simmer and add ghee in intervals to avoid sticking to the bottom. When the payasam starts leaving the edges of the pan add cardamon powder, ginger powder, cashew nuts and raisins. Switch off the flame when the payasam reaches desired consistency. The payasam will thicken as it cools down.
Hope you will all enjoy!