Sharkara Payasam with risotto rice

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.

Garish with cashew nuts, raisin and serve.

Linking this post to the event FoodabulousFest Event organised by Simply TADKA and hosted by Pramitha love cooking


9 thoughts on “Sharkara Payasam with risotto rice

  1. Hi Rekha,hope u r feeling better now.Risotto sounds very innovative and mambazha pulissery is my fav too as a kid I used to pester for the mango stone from the curry..:))

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