Thursday, March 24, 2011

' Payasam '

Here is a traditional grandmother's recipe for sharkara payasam. Sharkara in malayalam means jaggery. She made it for my star birthday, on 22nd this month.

Sharkara Payasam - recipe


1 cup rice
1 1/2 cups water ( to cook rice )
1 1/2 cups jaggery
1/4 cup water ( to dissolve jaggery )
5 cloves cardamom
few cashewnuts and raisins ( roasted in a tablespoon of ghee )
3 tablespoons ghee


Cook the rice. Melt or dissolve the jaggery in water, in a deep pan, over a medium flame. Add the cooked rice and stir continuously until well mixed and texture is semi-solid. Add roasted cashewnuts and raisins . Sprinkle powdered cardamom. Add ghee and mix well.

I personally love it after refrigerating it for an hour.

Note :

Jaggery (also transliterated as jaggeree) is a traditional unrefined non-centrifugal whole cane sugar. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color.

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