Posted in Kheer

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.
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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.

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Author:

Hi, I am Kavita, the owner of this blog.There are many types of foodies; vegeterian, non vegetarian, eggeterian , so i thought foodies should be called "foodaterian". Hence the name.Like most of you, i too was an amateur cook who didn't know even the basics like how much water to be added to rice?. :) With time i have learned and would like to share and learn the recipes. Hope to get love and support from all you wonderful people. You can reach me at twitter: https://twitter.com/foodaterian

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