This is a sweet dish also called as sarkara pongal. It's served as payasams in Kerala. Sweet in taste. Served as prasadam(small part of the food which is shared by devotees after the kind acceptance of the Naivedyum by God) in south indian temples. When making payasams if raw rice is not well cooked before adding molasses lumps will be formed and should be cooked in low flame.
- 250gm Raw rice
- 350gm Molasses crushed into smaller pieces (Gur or Sarkara or Vellum)
- 50 gm cashew(sliced) and 50gm raisins (stir fry both in ghee)
- 20gm Cardamom(Elaichi) crushed and powdered
- 1tsp Saffron strands
- 250gm Ghee
Let boil 2 cups(400 ml) water.
Add rice to this boiling water.
Add molasses when the rice is cooked and lower the flame.
As it starts to thicken add ghee, fried cashew and raisins to it
Add saffron to this.
Close the lid of the vessel an let it cook in low flame for 15 mins.
If the flame is high the molasses with stick to the vessel
Turn off the fire.
Your sweet rice is ready to be served.