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Vella Sadham / Sweet Jaggery rice

Niranjana Sankaranarayanan
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.
Keyword Aadi perukku recipes, Easy pooja sweet recipes, Jaggery rice, Maatu pongal, Sweet rice, Tamil-style jaggery rice, Vella Sadham