Hello,
HAPPY VISHU
Happy Vishu to all my readers. I was really busy yesterday so could not post Sharkara Payasam recipe.
Ingredients
Rice - 1/2 cup (cooked with 2 cups of water)
liquid jaggery/jaggery - 1 cup
elachi - 3
clove - 1
camphor - 1/2 piece
ghee - 3 tbsp
Method of Preparation
Wash and cook rice in 2 cups of water in pressure cooker. Melt jaggery adding a cup of water, strain and keep aside. I used liquid jaggery so I skipped this process. Crush elachi, one clove to coarse powder. Powder camphor and keep aside. Heat and keep ghee ready.
In a thick vessel add cooked rice, smash it and add liquid/melted jaggery, elachi powder, camphor, ghee and cook in low flame so that all the water from melted jaggery get absorbed in rice and it becomes thick. When you see ghee getting separated from sharkara payasam off the stove. Serve hot as a dessert.
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HAPPY VISHU
Happy Vishu to all my readers. I was really busy yesterday so could not post Sharkara Payasam recipe.
Ingredients
Rice - 1/2 cup (cooked with 2 cups of water)
liquid jaggery/jaggery - 1 cup
elachi - 3
clove - 1
camphor - 1/2 piece
ghee - 3 tbsp
Method of Preparation
Wash and cook rice in 2 cups of water in pressure cooker. Melt jaggery adding a cup of water, strain and keep aside. I used liquid jaggery so I skipped this process. Crush elachi, one clove to coarse powder. Powder camphor and keep aside. Heat and keep ghee ready.
In a thick vessel add cooked rice, smash it and add liquid/melted jaggery, elachi powder, camphor, ghee and cook in low flame so that all the water from melted jaggery get absorbed in rice and it becomes thick. When you see ghee getting separated from sharkara payasam off the stove. Serve hot as a dessert.
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