Paradi Payasa | Jaradi Payasa | Karnataka Style Recipes
Paradi Payasa or Jaradi Payasa is very familiar to the Udupi Mangalore region as Pardi Payasa and to the sirsi Siddapura region it is called Jaradi Payasa. The name paradi or Jaradi is because we use the colander or jaradi to make the tiny rice balls. Very tasty and easy to make payasa is one of the traditional festival sweet. Here is the recipe to this sweet karnataka style payasa.
For different variety payasa recipe CLICK HERE : PAYASA
Ingredients for making Paradi Payasa:
- ¼ cup rice flour
- ¾ cup fresh grated coconut
- 1/3 cup jaggery or little more than 1/4 cup jaggery
- 2 cardamom
- pinch of salt
- 1 tbsp ghee
- around 8 to 10 almonds(optional)
- 5 cashews
- around 15 raisins
- around 2 cups water
- Take rice flour in a bowl, add pinch of salt, add water little by little and mix it. I used around 3 tbsp water to get the right consistency.
- Boil 1.5 cups of water in a wide pan on medium heat.
- Once the water starts to boil, use the perforated ladle, or boondi jhara or colander, place the prepared batter on this and spread this in a circular motion so that the little boondi like balls will fall into the boiling water.
- The tiny rice balls looks like this!(watch the video) let this cook well.
- Now take the jaggery in a different pan, boil it along with 2 tbsp water.
- Take the jaggery in a different pan, boil it along with 2 tbsp water. let the jaggery melts completely.Turn off the heat
- Grind almonds, coconut, along with cardamom and little water to a fine consistency,
- To the cooked rice balls, strain the jaggery syrup, add coconut paste, mix it well and let it boil on medium heat. Stir in between to avoid the burning
- Once rice balls are cooked well in the coconut milk. Turn off the heat.
- Heat the ghee in a ladle, once hot add cashews,. fry it until the cashews turn golden color, then add raisins and let it puff up. Then turn off the heat and add this to the payasa.