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Vellam Sadam |Jaggery Rice

5 from 1 vote
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Course: Variety Rice
Cuisine: Indian
Author: Vidya Srinivasan


  • 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


  • 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


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