Ingredients

Payasam Rice -1 cup

Sharkkara/Jaggery -4 block

Water-4cup

Salt-one pinch

Cardamom powder-1tsp

Dry ginger powder-2 pinch

Ghee-4tbsp

Grated coconut-1 1/2 cup

Method

Wash nice 3-4 times and cook with 4cups of water in cooker till 3 whistle in medium flame ..

In another sauce pan add 1 cup of water and put jaggery and melt ..

Strain it and allow to boil …

To this add cooked rice along with ghee ,coconut , cardamom powder and dry ginger powder ..

Mix well and allow to cook until it get a semi thick consistency .. Sprinkle salt and mix …

Check the taste …

I don’t like more ghee in my payasam ,so if u like ghee u can add more ,same way if u want more sweetness can add more jaggery too …

In the end u can add small banana (nivedya kadhali ) and serve ..

i usually don’t add cashew nut in this payasam .. If u want u can roast cashew in ghee and add …

If u want to get temple like flavour ,add few thulasi leaves and chethi poo ..

Here i didn’t get those so didn’t add ..I love that smell ,it will totally change the flavour of this payasam …

and one more thing ,jaggery i got is white thts the reason the payasam is in this colour ,so if brown jaggery is available in ur area plz use that ..

Use after cooling down a bit .. U can keep in the fridge for 2 days in air tight container

So dears try this simple but yummy payasam and enjoy … Don’t forget to share ur experience …

Love

🙂

Veena