Jaggery (Vella) Payasam

This payasam is an eternal favorite and always made for Lord Ayyappa on Saturdays and for festivals like Pongal. Its also called Ven Pongal.

P1060223.JPG

Jaggery: 1 n half cup grated

Rice: 1 cup

Water: 1/4th cup

Cardamoms: 1-2 crushed

Cashews and Raisins: a few

Ghee: 3-4 tbsp

 

Method:

Cook the rice with 2 n half cups of water. If it becomes mushy, great for the payasam.

Grate the jaggery and add 1/4th cup of water and let it get dissolved. Strain for impurities.

Add the crushed cardamoms and rice to the jaggery and mix well till it gets nicely incorporated.

Heat ghee in another pan, and fry the cashews and raisins and add to the payasam.

Add the remaining Ghee and mix well.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s