Sharkara Ari Paysam (Jaggery Rice Sweet)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

Brown Rice : 2 cups

Jaggery: 350 gm grated

Sugar : 2 tbsp

Ghee : 2 tbsp

Cardamom crushed: 2 tsp

Raisins: 2 tsp

Cahewnut: 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Pressure cook the rice well and keep it aside to whistle to go off.
2)      Strain it and cook it in a vessel with 2 cups water.
3)      In a kadai, pour 1 cup water and dissolve the jaggery allow it to take a semi thick form.
4)      Strain it straightaway into the cooking rice.
5)      Spoon in crushed cardamom and sugar and allow it to cook.
6)      Wait till all the liquids are absorbed and then pour second coconut milk and simmer the flame.
7)      At the same time fry the cashew and raisins in ghee and keep it aside as such.
8)      When the second coconut milk is also almost absorbed, pour in the first milk too.
9)      Keep on stirring and drop in the fried cashew and raisins with ghee.
10)  Mix it well and switch off the flame when it turns to a semi thick.
11)  Serve hot or chilled

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the dish will be a mess.