Vellam (Jaggery) Payasam for Navarathri Starting Day

Soak raw rice for half an hour. Then, grind it into a smooth paste. After it is ground, add the grated coconut to it and grind it once again. Grind it just enough for the coconut to blend with the ground rice. Let this mixture be not very thick, but of Idli batter consistency.

Now melt jaggery in a kadai or vessel. Strain impurities, if any. Once the jaggery starts boiling, lower the gas flame and add the ground paste to it carefully, so that no lumps are formed. Keep stirring to avoid formation of any lumps. In case the mixture is too thick, add half a glass of water. Once the raw smell of rice goes, add milk to it. Now add the powdered elaichi to it. Allow it to boil once and switch off the gas. The payasam should be of pouring consistency. Since rice has the tendency to thicken fast, take care that the payasam does not stick to the bottom of the vessel.

Now melt ghee in a small kadai and fry cashew and raisins and add to the payasam.

(This is the first time I have explained any recipe in writing. So if there is any mistake please bear with me). :bigsmile: