Vella Sadam Recipe | Jaggery Rice Recipe

Vella Sadam is a sweet rice made with cooked rice, jaggery, ghee, cardamom, cashews and coconut. We usually prepare this Vella sadam on Aadi perukku festival where we prepare all variety rices like Coconut rice, lemon rice, tamarind rice, curd rice. This is much different from Sakkara Pongal we prepare for many festivals and auspicious occasions. Not only for Aadi Perukku festival, even for regular days we can prepare this delicious jaggery rice as a prasad /offering or just serving as a dessert.

How Vella Sadam is different from Sakkara Pongal:

• We use moong dal for Sakkara pongal but for vella sadam we just use rice and jaggery.
• Sometimes to get a rich flavor of sakkara pongal, we cook the rice with milk but we just need water to cook rice for vella sadam.
• Also the addition of roasted coconut is a unique differentiator which really gives a nice flavor to the rice.
• The consumption of ghee is less in vella sadam.
• Also for vella sadam, the rice is cooked till fluffy, we don’t need to mash it.

Tips for making Vella Sadam:

1. Add 1/2-1/4 cup less water for cooking rice than we usually add for rice. I usually add 2.5 cups of water for 1 cup rice. But for this recipe, I have reduced 1/4 cup.
2. Pressure cook for 2-3 whistles or 1 whistles less than your regular cooking. We need fluffy cooked rice like we make for Lemon rice or tomato rice.
3. Spread the cooked rice to cool down completely to make sure they are not getting mushy when mixed.
4. Melt the jaggery and strain to make sure there are no sand or dust.
5. Cook the jaggery juice in ghee to get more flavor.

You may also want to try:

1. Pal Payasam in Pressure Cooker
2. Rava Kesari
3. Paruppu vada
4. Aval Puttu
5. Arisi Vella Puttu

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Vella Sadam Recipe | Jaggery Rice Recipe

Vella Sadam is a delicious sweet made with rice, jaggery along with flavor of ghee, cashews and coconut. This is different from Sakkara Pongal. Learn here how to make this Vella Sadam with step by step pictures and instructions.

Course Sweet Varieties

Cuisine Indian Cuisine, Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Calories 164kcal

Author Sowmya Venkatachalam

Equipment

• Heavy Bottomed Pan
• Pressure Cooker

Ingredients

• ½ up Raw Rice 1 Cup - 250ml
• 1¼ Cups Water
• 1 Cups Grated Jaggery
• ¼ tsp Cardamom Powder
• 2 tbsp Cashews
• 2 tbsp Grated Coconut
• 4 tbsp Ghee

Instructions

• Take 1/2 cup of raw rice in a vessel. Add water and wash the rice thoroughly atleast twice. Add 1¼ cup of water to the washed rice. Pressure cook for 3 whistles.
• After the pressure is fully released, take out the rice and set aside.
• Take jaggery in a vessel. Add 1/4 cup of water and allow the jaggery to boil and melt completely.
• Heat a tsp of ghee in a pan. Add cashews and fry the cashews till cashews turn light brown. Take these cashews aside.
• In the same pan, add the grated coconut and fry till the coconut turns light brown. Set this aside.
• Heat 2 tbsp of ghee in a pan.
• Strain the jaggery juice and add it to the pan.
• Allow the jaggery to come to rolling boil.
• Now, add the cooked rice to the jaggery juice. Mix well with jaggery juice.
• Add cardamom powder and give a mix.
• Next, add rest of the ghee to the pan. Mix well to incorporate ghee with the jaggery rice.
• Finally add the roasted cashews and coconut and give a good mix.
• Serve the delicious Vella Sadam as a prasad or as a dessert!

Nutrition

Serving: 40g | Calories: 164kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g

INSTRUCTIONS WITH STEP BY STEP PICTURES:

• Take 1/2 cup of raw rice in a vessel. Add water and wash the rice thoroughly atleast twice. Add 1¼ cup of water to the washed rice. Pressure cook for 3 whistles.

• After the pressure is fully released, take out the rice and set aside.

• Take jaggery in a vessel. Add 1/4 cup of water and allow the jaggery to boil and melt completely.

• Heat a tsp of ghee in a pan. Add cashews and fry the cashews till cashews turn light brown. Take these cashews aside.

• In the same pan, add the grated coconut and fry till the coconut turns light brown. Set this aside.

• Heat 2 tbsp of ghee in a pan.

• Strain the jaggery juice and add it to the pan. Allow the jaggery to come to rolling boil.

• Now, add the cooked rice to the jaggery juice. Mix well with jaggery juice.

• Add cardamom powder and give a mix.

• Next, add rest of the ghee to the pan. Mix well to incorporate ghee with the jaggery rice.

• Finally add the roasted cashews and coconut.

• Mix the cashews and coconut nicely with the vella sadam.

• Serve the delicious Vella Sadam as a prasad or as a dessert!

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