Sarkara Payasam

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Sarkara Payasam


Cooking Time

Preparation Time :5 Min

Cook Time : 45 Min

Total Time : 50 Min


Serves : 4
  • 1 cups red maata rice/ unakkalari rice

  • 2 cups jaggery of dark variety

  • 1 tsp dry ginger powder

  • 1 cups freshly grated coconut

  • 3-4 nos cardamoms, powdered

  • 1-3 cups ghee

  • 4 cups water as required ( i used 4 cups to cook the rice)

  • 1/2 cups cashew nuts


  • Wash the red rice 3-4 times or until it runs clear
  • Take the rice in a pressure cooker, along with the coconut and add enough water
  • Let the cooker pressure release on it's own
  • While the rice is cooking, take the jaggery in a pan, add 1/2 cup of water to it, heat it and let the jaggery dissolve completely
  • Strain for any impurities
  • Take it back to the stove and cook until it becomes a little thick
  • Once the pressure releases, open the cooker and add this thick jaggery syrup to it, crushed cardamom and ginger powder
  • Mix it well together
  • Let this sit on the stove in a simmered flame for the jaggery and rice to mix well
  • It will start to gel well and thicken, add the ghee, and take it off the stove when it is a bit saucy
  • The payasam tends to thicken as it cools, so it shouldn't be completely dry on the stove
  • Take it off the stove when it is saucy
  • Garnish it with roasted cashew nuts
  • Serve it warm or cold, to enjoy it's flavours