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.


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



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.




Hi This is my chance to introduce myself. I am Parvathi, the author/owner of this space. I blog here about recipes that are simple yet tasty. I try to improvise on recipes without compromising on taste. Cooking is my passion. Though I am not very perfect, I love the imperfections and as they say “there’s always scope of better”. I like to follow that. I believe there’s a story for each recipe and the way it is developed. Also creativity is the secret ingredient of cooking. My inspiration for cooking comes from my mom. As cliched as it sounds, for me she is the best cook. 🙂 Cooking for me is a stress buster. Hoping this space help you too whip some amazing dishes and earn praises from your loved ones. Gmail: Instagram: foodaterian Twitter:

Leave a Reply

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

You are commenting using your 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