Sarkara Payasam / Ari Payasam / Ney Payasam2018-04-15
- Ghee (clarified butter) -4 tbsp
- Fresh coconut – 1/2 cup(chopped)
- Cashew nuts – 1/2 cup
- Raisins – 1/2 cup
In a heated pan, add ghee. Then add chopped coconut and fry till golden and crispy. Transfer it immediately from the pan. Similarly fry cashew nuts and raisins. Keep these aside for later use.
- Jaggery – 500 gms
- Water – 1 tbsp
In a pan, add the above items and melt it over low flame. Crush the jaggery to make the melting faster and easier. Then sieve the jaggery syrup and keep it aside.
- Red raw rice (payasam rice / unakkalari) – 1 cup (soaked for 1 hour)
- Coconut milk – 2 cups (thick)
- Coconut milk – 2 to 3 cups (thin, second extract)
- Coconut milk – 6 cups (thin, third extract)
- Fresh coconut – 1 cup (grated)
- Cardamom powder – 1.5 tbsp
- Dried ginger powder – 1 tsp
- Ghee – 2 to 4 tbsp
In a heavy bottom pan, add the thin coconut milk (third extract) and rice. Mix well, cover and cook over medium to low flame. Stir in between. When the rice is half cooked, add the coconut milk (second extract) and continue cooking. You may add more thin milk if the rice is not cooked properly. When the rice is done well, add the melted jaggery (step 2), cardamom powder, dried ginger powder and mix well. Add jaggery only after the rice is well cooked, as the rice will stop getting cooked after jaggery is added. Stir and cook for 5 to 10 minutes till the rice and jaggery is combined well. Finally add the thick milk, grated coconut (crushed well with the hands), fried coconut, cashew nuts and raisins (step 1), ghee and mix well. Cook till it is warm. Do not bring to boil, after adding the thick milk. You may add more coconut milk to adjust the consistency. The tasty payasam is ready. Enjoy!!!!
Refer step by step cooking video below.
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