Vella payasam is a typical Palakkad sweet that is served on festive days. It's closer in taste to a sweet pongal (chakkarai pongal) than a typical kheer. The addition of coconut milk, gives this dish a truly irressitible flavour and is Girija Paati's family favourite.
Vella payasam is a must have addition to any Onam Sadya meal.
Ingredients:
Grated Coconut - 50 gms - for making coconut milk
Raw Rice - 250 gms
Bengal Gram - 20 gms
Vellam - 200 gms
Salt - a pinch
Seasoning:
Cashew - 40 gms
Ghee - 50 gms
Cardamom - 9 to 10 whole pods
Green Camphor - a pinch
Method:
1. Wash and soak the rice and bengal gram in water for 10 minutes, then pressure cook with water and a pinch of salt for 6 whistles.
2. Make coconut milk from the grated coconut and about 1.5 glasses of water.
3. Heat water in a pot and melt the jaggery till it's completely dissolved.
4. Add in the rice and bengal gram mix and stir till its evenly combined.
5. Roast the cashews in ghee till they are lightly browned and then season the dish with it.
6. Crush cardamom with the skin and add on top, along with a pinch of green camphor, stir well.
7. Turn off the flame, top with coconut milk and stir till everything is evenly mixed.
8. Serve with love.
Try this recipe for Vella Payasam and let us know if you enjoyed it. For jaggery lovers, do not miss out Chakka varatti or Jackfruit Halwa that is a seasonal special.
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