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A tradional sweet payasam from Kerala
Published On: 27 Mar 2007
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
for more details, click the name of the ingredient
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Cook the rice well in pressure cooker.
Heat a large pan (pan bottom should be hard since we have to keep stirring for some time so it should not stick in the bottom).
Add the crushed jaggery and little water.
When the jaggery melts and come to a one string consistency, add the cooked rice and mix well until it comes to a thick consistency.
Add ghee in between and stir well.
Finally, add cardamom powder and dry ginger powder (chukku podi).
Remove from fire.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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