Happy Vishu to all malayees…!
Every year for Vishu and Onam I cook up the Sadya promptly but this Vishu, down with fever, was contemplating to cook or not… Finally decided to cook just a curry and payasam for lunch. So made mambazha pulissery and sharkara payasam, both of which are favorites at home . It was a simple and yet delicious festive meal.
I let go of the Vishu shopping, and did off with everything I could find in the fridge… Instead of konnapoo it was tulasi kadhir ( holly basil) from my little garden.
Over to the payasam… I didn’t have the rice what we traditionally use for Sharkara payasam… I was left with 2 choice, one was basmati and the other being risotto rice and it was my husband who said try risotto rice. I say it was the right choice… It was delicious. I urge you to try it… Call it sharkara risotto?!! 😉
You need –
- Risotto rice – 1 cup
- Sharkara/Jaggery/uncentrifuged whole cane sugar – Grated, 1 ½ cups
- Ghee – ¼ cup, melted
- Cardamom powder – ¼ teaspoon
- Roasted cashew nuts – 10-15 nos
- Raisins – 2 tablespoons, fried in ghee/clarified butter
- Water – 2 cups
How to –
Dry roast the rice and pressure cook with 2 cups of water till done. The rice should not be mushy. Set aside.
In a pan, add the grated jaggery/sharkara with ½ cup water. Cook till the sharkara has melted and comes to a thick consistency.
Over a low heat, add the melted sharkara, Ghee and cardamom powder into the rice and mix well till rice is well coated.