Kerala rice payasam with jaggery / Ari payasam

Kerala style rice payasam with jaggery. It is called as Ari payasam / Sharkara
payasam / Nei payasam in Malayalam.

Servings: 4

Author: Chitra [/about-me/]

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Course:

Dessert sweet

Cuisine:

Kerala

Keywords:

Kerala payasam recipe KErala payasam varieties Kerala rice payasam Kerala rice payasam with jaggery nei payasam Ney payasam Onam payasam Sharkara payasam

🧂 Ingredients

½ cup Kerala raw rice / Unakalari
1 cup Powdered dark jaggery
2 cup Water
¼ cup Ghee
¼ cup Grated coconut
2 Cardamom

(crushed)
½ tsp Dry ginger powder
Edible camphor / Pachai karpooram

a dash
1 pinch Salt

Instructions

1 Wash and take the rice in a pressure cooker. Add water, a pinch of salt and cook
in low flame for one whistle. Alternately you can cook the rice in open pot too.
2 Pressure cook in low flame for one whistle. Make sure rice is not over cooked
and mushy. Rice should be cooked but its should retain its shape.
3 Open the cooker after the steam is released. Mash it gently. Melt jaggery adding
water and strain the syrup. Add to the cooked rice.
4 Add grated coconut, mix well. Boil for few minutes. When it starts to thicken,
add ghee at regular intervals till the payasam becomes creamy and saucy. Switch
off the flame and let it rest.
5 In the mean time, roast cashews, coconut pieces till golden and add to payasam.
Add cardamom powder, dry ginger powder and mix well.
6 Serve hot or warm as you like. Enjoy ! This payasam looks like sweet Pongal once
its cold. So you can serve as such or add little coconut milk or warm milk to
adjust the consistency.