Sharkara Payasam

My parents just celebrated their anniversary back home and my mom made some payasam for the occasion. I was so sad i missed it and it had been a while since I made any payasam. So I followed moms instructions and made some yesterday and I almost felt at home...

This payasam can also be served as prasadam, as in temples all over Kerala.

100gms uncooked rice
200gms jaggery, grated; (use the darkest variety available)
water - 4 times the rice
2 1/2tbs + 1/2tbs ghee
1/2tsp cardamom powder
Few cashews and raisins

Boil water in a heavy bottom vessel. Add the rice and stir well. Reduce the heat, cover and cook, stirring every few minutes till the rice is done(add more water if necessary) and the water is mostly absorbed. Be careful not to overcook the rice, it should not get mashed when stirred.
Add the jaggery. Cook over low-medium heat till the mixture is thick and there is no water left. Add 21/2 tbs of ghee and keep stirring for another 4-5mins. Stir in the cardamom and take off heat.
Lightly brown the cashews and raisins in 1/2tbs of ghee and add to the payasam. Mix lightly and serve warm for the best flavour.

Since I was trying the recipe for the first time, I made a very small quantity. This recipe is good for 2 -3 servings.
You can add more ghee if you like to make it richer.

I am sending this to "Harvest: Festival of Rice" event by Sudeshna.

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