Sharkara Ari Payasam - Rice pudding made with jaggery & coconut

Payasam, as we call it in Southern part of India is a dessert item.  It is called kheer in North India. Payasam is made during special occasions like Onam & Vishu which are major South Indian festivals or else on birthdays and weddings.  Traditionally it is made in an uruli, a  vessel made of brass metal.

Here is an image of uruli.

There are different kinds of payasam like Ari Payasam made with rice, semiya payasam which is  made with vermicilli, pal (milk) payasam  and these days people even make vegetable payasam.

Today I am going to make Ari (rice) Payasam and this is how I made it.

Ingredients:

1 cup pachari (raw white rice)
350 gm black jaggery
2 bananas
2 cups grated coconut
2 cups whole milk (optional)
1/2 cup heavy cream (optional)
1 tbsp cashew nuts
1 tbsp raisins
1/4 cup coconut slices
1/2 cup pure ghee (clarified butter)
1 tsp cardamom powder

Soak rice in water for atleast 30 min.

Drain, combine milk and rice in a saucepan and cook in low flame. Remember not to over cook the rice. White rice cooks really fast, so keep an eye. You can also cook rice with water instead of milk.

Microwave jaggery with little bit of water for 1 min. take it out and break it down with a fork and microwave for another one min. repeat it till it  dissolves completely, then strain to remove all the impurities and keep it aside.

Now for the coconut milk, put a cheese cloth over a bowl and keep it aside. Grind the coconut with 1/4 cup hot water (use more water if you want thin milk).  Pour it over to the cheese cloth and squeeze out the milk. Keep it aside.

In a heavy bottom vessel, add ghee.  When it melts, add sliced banana and cook for 3 min in low flame.

Keep stirring. Now add rice and jaggery syrup. Keep stirring.

When it starts to simmer, add heavy cream, coconut milk and cardamom powder. Simmer in low flame for 2 min. Turn off the flame. Transfer to a serving dish.

In a pan, heat 1 tbsp ghee and fry cashew nuts, coconut slices and raisins till nuts change color and raisins plump up.

. Pour it over the payasam. Serve hot or cold.