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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