Payasam Rice -1 cup
Sharkkara/Jaggery -4 block
Dry ginger powder-2 pinch
Grated coconut-1 1/2 cup
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 …