Kerala Nei Payasam (Sharkkara Payasam)

Ingredients

• Unakkalari payasam rice - 1/2 cup
• Jaggery - 1/2 cup
• Water - 2 1/2 cup
• Ghee - 1/2 cup
• Coconut - 1 cup
• Rock sugar - 1 tbsp
• Cashews - 10 whole
• Raisins - 10 whole
• Cardamom powder - 1/2 tsp
• Banana (small) - 1 whole

Instructions

1. 1Bring 2 1/2 cups of water to a rolling boil in a pressure cooker.
2. 2When the water boils, add 1/2 cup Unakkalari payasam rice, cover the cooker, and cook for 2 whistles.
3. 3While the rice cooks, grate the jaggery and the coconut if you are using fresh coconut; alternatively, have pre-grated coconut and grated jaggery ready.
4. 4If you prefer a clearer jaggery syrup, melt the grated jaggery with a little water until it becomes thick, then strain to remove any impurities before adding to the rice.
5. 5Heat a heavy-bottomed pan or uruli and transfer the cooked rice into it, then add the grated jaggery (or the strained jaggery syrup) and 1/2 cup ghee.
6. 6Stir the rice and jaggery mixture on low flame for 10 minutes, until the jaggery has melted completely and the mixture begins to thicken and gloss over with ghee.
7. 7While the mixture thickens, warm a small pan and fry the 10 whole cashews and 10 whole raisins in a little ghee until the cashews are golden and the raisins puff up; set them aside.
8. 8Once the payasam is thick, stir in 1 cup coconut, 1 tbsp rock sugar and 1/2 tsp cardamom powder, then fold in the fried cashews and raisins to distribute the texture and flavor.
9. 9Chop the small banana into bite-size pieces, add them to the payasam, gently mix to combine, and remove from the heat.
10. 10Serve the payasam warm so the flavors are fragrant and comforting.