Rice Payasam with Jaggery / Sarkkara Payasam / Godda Paaysu

Rice Payasam with Jaggery /Godda Paaysu / Sarkkara Payasam

Serves: 10 - 12 dessert cups

Ingredients

Please use same measuring cup to measure rice, water and jaggery.

1/2 cup / 100 g (Indian standard measuring cup of 100 ml / 4 oz capacity) silky raw rice (or 1 cup leftover cooked and cooled rice - rice made of basmati or any good quality rice)
2 3/4 cups water ( for cooking rice )

3/4 cup to 1 cup ( or to taste ) melted jaggery ( or organic jaggery / white jaggery )
1/4 cup grated coconut (or 1 - 2 tablespoon )

1 tablespoon ghee
1 tablespoon cashew nuts ( splits )
1 tablespoon kismis ( raisins )
2 pinches of cardamom powder

Method

Wash and clean rice. Soak rice in water ( 2 3 /4 cups ) for 30 minutes and pressure cook till done (Bring to full pressure on medium heat till 2 whistles. Reduce heat to low and cook for 10 minutes ). Remove cooker from heat. Allow to cool naturally.

Heat ghee in a kadai / frying pan. Add melted jaggery and saute on a low heat for 3 - 4 minutes or till you get a nice aroma of jaggery and ghee.

Add cashew nuts and kismis / raisins. Fry for 2 minutes.

Add cooked rice. Mix well.

Add grated coconut and mix well.

Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Finally, sprinkle cardamom powder. Serve warm or cold.