Skip to main content

Ari Sharkara Payasam/ Kerala Rice Jaggery Pudding



Ari Sharkara Payasam


Do you like puddings with rice? Today's recipe is an old-fashioned delicious dessert/pudding with rice and jaggery. I love puddings with rice because it is a simple, homey dessert and is easy to make. Rice payasam with jaggery tastes delicious. Unlike refined sugar, jaggery is often used in traditional recipes as a sweetener to make snacks and desserts. Jaggery adds a rich molasses taste, and its color can vary from golden brown to dark brown. For this Ari sharkara payasam/ rice jaggery payasam, it is preferable to use the dark jaggery. Rice is a staple in South India, and pudding with rice is very common. Rice has a divine appeal to it, and rice payasam is a cherished offering of South Indian temples.

Ari sharkara payasam is a quick and simple dessert/pudding. Rice, coconut milk, ghee, and jaggery/molasses together makes a unique and tasty dessert. It has a beautiful texture, soft and moist, and almost melting in ghee along with the creamy taste of coconut milk. It is similar to temple payasam and arachuvitta payasam. It has a thicker consistency than regular payasam. The rice is cooked till soft but should hold a texture and have a mouthfeel. The best variety of rice for this recipe is Jeera Rice, basmati rice, etc. I have used Kerala payasam rice or red rice. Cook rice till tender and falls apart. You need to be patient when you make this payasam, as it is slow-cooked to attain its thick, creamy consistency. Try this, you will surely love it.


Ari Sharkara Payasam/ Kerala Rice Jaggery Pudding Recipe

Ingredients
 Raw red rice/payasam rice- 1 cup
Jaggery ( powdered)-1 1/2 cup
(Adjust according to sweetness you prefer)
Coconut milk thick- 1 1/2 cup
Coconut milk thin- 2 1/2 cup
Cardamom crushed- 5-6
Banana/cheru pazham-1 mashed (optional)
Sliced coconut- 2 tbs
Raisins and cashew nuts- a few
Ghee- 3 tsp

Wash and soak rice for an hour. In a saucepan, add powdered jaggery and one cup of water. Bring it to a boil and simmer till the jaggery is completely dissolved. Strain the impurities and keep them aside.


Cook rice with thin coconut milk. ( you can also use a pressure cooker to cook the rice).  Let the rice cook till it is soft and mushy.  Mix the jaggery syrup and continue to simmer for 6-8  minutes till the payasam attains a thick consistency. Add cardamom powder and the mashed (or sliced) banana and mix well. Finally, pour the thick coconut milk and simmer on low flame for one minute. Do not allow to boil. The payasam will thicken as it cools down.

Heat ghee in a separate pan and fry sliced coconut till it turns golden brown. In the same ghee, add cashew nuts and raisins and fry till golden brown. Add this to the payasam and mix. Allow to cool and serve.

You might also like,

Neipayasam/ Aravana payasam
Gothambu Payasam
Ragi Semiya Caramel Payasam
Pazha Pradhaman/Nendra Pazham Pradhaman/Sweet Plantain Pudding
Ada Pradhaman/Payasam

 Try this
Hope you will all enjoy!

Labels:

Comments

  1. Rafeeda ARDecember 22, 2015 at 8:10 PM

    This looks and sounds so delicious... try cheythu nokkanam...

    ReplyDelete
  2. Vidya ChandrahasDecember 23, 2015 at 5:03 AM

    Lovely preparation.looks delicious

    ReplyDelete
  3. UnknownDecember 23, 2015 at 10:23 PM

    My fav Dear..nice presentation..would love to have some.

    ReplyDelete

Post a Comment

Popular Posts

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please s...
6 comments
Read more

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

Coconut Ladoo

Delicious coconut balls is a true relish for sweet lovers. It has the rich flavor of coconut and cardamon. Easy to prepare sweet it hardly takes 10 minutes to put together. It is best when served warm and fresh. One of my friend loves it as a chilled  dessert. Here is the recipe. Ingredients Shredded Coconut- 2 cups Sweet Condensed milk- 1 cup Milk- 1/2 cup Sugar - if you need extra sweetness Cardamon powder- 1/2 tsp Ghee- 2 tsp Cashew nuts chopped- 2 tsp Sweetened coconut powder- 1/4 cup Heat a heavy bottom pan and add ghee and coconut. Roast them for a few seconds till there is a slight change in color. Do not allow the coconut to change color to brown. Add in half cup of milk and allow to cook. Now add in the condensed milk and cardamon and stir well. From a loose mass the mixture will get thick and form a single mass. Continuously stir in till the mixture leaves the edges of the pan. Spread it on a greased tray and allow to cool a bit or till it is safe to handl...
41 comments
Read more