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Vellam Sadam | Inipu Thengai Sadam | Vellam sadam recipe | Inipu sadam | sweet coconut rice is a traditional South Indian variety rice prepared during festive days. Coconut gives nice flavour to the sadam.

Festive foods are always special. Velllam sadam is one of my favorite festival special. Vellam sadam is prepared during Aadi perukku and sometimes during mattu Pongal and Chitra pournami.

My Amma either prepares Sakkarai pongal or Vella sadam, along with Pulikaichal, Coconut rice , bagala bath and Aviyal. As soon as I return from school among all the variety rice my sweet tooth craves for vellam sadam.

Though it is prepared with rice and jaggery. Vella sadam tastes so different from sakkarai pongal. Coconut gives a nice flavour to the rice. Vellam sadam can be made vegan by skipping ghee and using coconut oil. I love sweets with ghee flavors so I couldn’t do that.

This is one of the tastiest and easy sweet that can be prepared in no time. For festive days I cook rice and prepared vella sadam but this can also be repaired with leftover rice.

For kids after school snacks this is one of the healthiest and easiest variety rice that can be prepared within 15 minutes.

Checkout other Pongal varieties in TMF,

Coconut based recipes in TMF

Variety rice in TMF

Pongal recipe | Bhogi recipe | kannum pongal recipe

Vellam Sadam |Jaggery Rice

5 from 1 vote

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Course: Variety Rice

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Rice - 1/2 cup washed and drained
Jaggery - 250 grams adjust according to your taste
Water - 2 cup + 1/2 cup
Grated Coconut – 40 grams
Cardamom Powder - Generous pinch
Cashew - 25 grams
Raisins/Dried grapes - 20 grams
Ghee/butter- 3tbsp

Instructions

Cook rice with 1 cup + 1/2 of water either in rice cooker, or in pressure cooker for 3 whistles
If jaggery has impurities Cook jaggery in 1 cup of hot water for about 4-5 minutes. Strain the jaggery syrup. If the jaggery doesn’t contain impurities this step can be ignored
Add cashew. Once cashew is golden brown add raisin and give a quick stir
Add coconut and sauté for 1 min
Add cardamom powder and mix Well
AdD jaggery and give a quick stir. Add water and cook till jaggery is melted in water
After the jaggery water boils well add cooked rice and cook for about 7-8 minutes till water is absorbed well and rice thickens

Video

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Notes

If jaggery you are using are without any impurities can skip Filtering the jaggery syrup
Adjust jaggery according to your sweetness
I used sona masoori rice so I cooked 1:3 ratio rice and water. If you prefer mushy rice adjust water accordingly
My vellam sadam was not mushy
Add cardamom pods instead of cardamom powder
Edible camphor can be added for extra flavour

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Ingredients:

Rice – 1/2 cup, washed and drained

Jaggery – 250 grams (adjust according to your taste)

Water – 2 cups + 1/2 cup

Grated Coconut – 40 grams

Cardamom Powder – Generous pinch

Cashew – 25 grams

Raisins/Dried grapes – 20 grams

Ghee – 3 tbsp

Method:

Cook rice with 1 cup + 1/2 of water either in rice cooker, or in pressure cooker for 3 whistles
If jaggery has impurities Cook jaggery in 1 cup of hot water for about 4-5 minutes. Strain the jaggery syrup. If the jaggery doesn’t contain impurities this step can be ignored