SarkkaraPayasam ( KutPaaysu in Konkani / Saraswat Cuisine )
Serves: 10 - 12 dessert cups
1 cup silky raw rice ( pachari ) 2 3/4 cups water ( for cooking rice ) 1/2 cup to 3/4 cup ( or to taste ) melted jaggery ( or organic jaggery ) 1 cup grated coconut 1 tablespoon ghee 1 tablespoon cashew nuts ( splits ) 1 tablespoon kismis ( raisins ) A pinch of cardamom powder
Wash and clean rice. Soak rice in water ( 2 3 /4 cups ) for 30 minutes and pressure cook till done ( Bring to full pressure on medium heat till 2 whistles. Reduce heat to low and cook for 10 minutes ). Remove cooker from heat. Allow to cool naturally.
Heat ghee in a kadai. Add melted jaggery and saute on a low heat for 3 - 4 minutes or till you get a nice aroma of jaggery and ghee.
Add cashew nuts and kismis. Fry for 2 minutes.
Add cooked rice. Mix well.
Add grated coconut and mix well.
Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Finally, sprinkle cardamom powder. Serve warm or cold.