Sarkara Payasam ~rice & jaggery pudding~

Every Nair family in Kerala has a sacred grove, its a place where family deities along with ancestral spirits live and if generally pleased and affable bestow the tharavadu (the lineage) with blessings and good fortune. The sacred groves have long fascinated me, its a magical piece of land where snakes, yakshi (banshees), goddesses, tree spirits, all commune and conspire to make your life a fortunate incident or a living hell.  A sacred grove must be protected, no trees are cut here, and life in all forms is allowed to live here, unfettered.

In the grove after a special pooja, prasadam, which has been cooked in a makeshift kitchen in the grove, is offered to gods and then to us to partake. Its a simple Sarkara Payasam, but having been slow cooked in an uruli over a wood fire, its mulled over with the scent of smoke. Chunks of candy sugar, coconut, holy basil, and chethi flowers, generously garnish the prasadam.

Sarkara payasam can be easily made at home, and tastes every bit as good as the payasam of the gods.

Ingredients
1 cup rice
about a cup of jaggery syrup (boil 1 cup jaggery with 3/4 cup water)
1 1/2 cups water
1/2 cup shredded coconut (or chopped fresh coconut)
1 tablespoon clarified butter (optional, vegans can omit this)

Method
1. Wash and cook the rice with 1 1/2 cups water, until its just cooked, but not mushy.
2. Pour the jaggery syrup into the rice and simmer on low heat, until the jaggery is almost absorbed, the mixture would be still wet.
3. Add the grated coconut, give it a good stir and let it cook on sim until most of the liquid is evaporated.
4. Turn off heat, add ghee if using, and keep covered until ready to eat.
5. If desired you can add a chopped banana along with the coconut, gives a nice wholesome taste, I often add one.

Print PDF