Vella Sadham, also called Sweet Jaggery Rice, is a time-honoured South Indian dish made using cooked rice, jaggery syrup, grated coconut, and a hint of cardamom. While it may appear similar to Chakkarai Pongal or Nei Payasam, it has a distinct taste and flavour that sets it apart.

A Unique Sweet Rice, Different from Pongal and Payasam

Unlike Sweet Pongal (Chakkarai Pongal) which is made with moong dal and ghee or Nei Payasam, which is rich and slightly sticky, Vella Sadham has its own texture and charm. The combination of rice, jaggery syrup, fresh grated coconut, and elaichi (cardamom) gives it a light, wholesome sweetness with a comforting aroma.

Ingredients That Make It Special

Cooked Rice – Usually made with raw rice or sona masuri
Jaggery – Natural unrefined sweetener
Grated Coconut – Adds a soft texture and earthy flavour
Ghee – For richness and aroma
Cardamom powder – For that signature South Indian fragrance
Cashews and Raisins – Fried in ghee and added as garnish

When and Why Vella Sadham Is Made

Vella Sadham is commonly prepared as Neivedhyam (offering) during:

Aadi Perukku, Navratri, Thai Velli, and other auspicious days
Amman Pooja and other home poojas
Or simply when the family craves a humble, homemade sweet

A Recipe Close to My Heart – Mannima’s Special

This recipe holds deep personal value for me. It is my grandmother’s (mother’s mom) signature dish. I learned it from my amma (mom), who continues to carry forward this beautiful tradition. We make it with love and memories, and I dedicate this to my dear Mannima.

Love you, Mannima <3 <3 <3

Why You Should Try Vella Sadham

Easy to make with simple, clean ingredients
Naturally sweetened and full of traditional flavor
Perfect for festivals, poojas, or as a soulful dessert
A dish filled with memories, tradition, and love

Vella Sadham / Sweet Jaggery rice

Niranjana Sankaranarayanan

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine South Indian, Tamil brahmin

Servings 2

Equipment

1 Pressure cooker

Ingredients

1 Cup Rice
1 Cup Jaggery
3 Cups Water To cook the rice
1/4 Cup Water To dissolve Jaggery
1/2 Cup Grated coconut
1 tsp Elaichi powder
2 tbsp Ghee

Instructions

Pressure cook the rice until soft and keep it aside.
Add jaggery and a little water to a pan. Heat until the jaggery fully dissolves.
Turn off the stove and strain the syrup to remove impurities.
Pour the filtered syrup back into the pan and bring it to a boil.
Add ghee and cardamom powder, and mix well.
Add the cooked rice to the boiling syrup and stir to combine thoroughly.
Once the rice is well mixed, add the grated coconut and mix again.
Cook on medium flame until the mixture slightly thickens.
Switch off the stove and serve warm.