Indian Jaggery Rice Pudding (Vellam Payasam)
- Reviews 1
Ready In: 40 mins
Serves: 6
Ingredients
Pudding
- 1⁄2 cup uncooked medium grain rice
- 2 cups water
- 300 g jaggery or 300 g palm sugar or 300 g brown sugar (Preferably don't substitute)
- 2 1⁄2 tablespoons ghee or 2 1⁄2 tablespoons clarified butter
Garnish
- 1⁄2 teaspoon cardamom powder
- 1 teaspoon broken cashews
- 1⁄2 tablespoon ghee or 1⁄2 tablespoon clarified butter
Directions
- Add rice and water to a pot on a high flame and bring to a boil.
- Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.
- Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.
- When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.
- Sprinkle cardamom powder over the pudding.
- In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.
- Mix well, and serve immediately, or cold, after refrigeration.
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