1 cup rice
1 1/2 cups jaggery(gud or vellum)
6 tablespoon ghee or clarified butter
1/2 teaspoon dry ginger powder
Water as needed to cook rice.
Preparation: Cook rice in 3 to 3 1/2 cups of water. The rice needs to be cooked and not mushy.
While the rice is cooking roast the coconut in a little bit ghee or oil and keep it aside.
When the rice is cooked add the jaggery and cook until the jaggery melts. When the jagger has melted start adding ghee a tablespoon at a time and continue to cook. When the jaggery and ghee is absorbed and the contents leave the sides of the vessel and form a mass in the center and the ghee also starts separating and a wonderful payasam aroma is given out add the roasted coconut and dry ginger powder and turn the heat off and serve.