SHARKKARA PAYASAM (ശർക്കരപായസം )is a traditional and classic preparation from Kerala. It is commonly named as  Prasadam / Nivedyam  in temples of Kerala. It is made with rice, jaggery and ghee. Other than Palada, shakkara payasam is a common payasam dish of malayalee. It is an important part of Onam and Onasadhya.



  • 1 Cup Unakkalari/Parboiled Rice (The Red Grain With Bran) Soaked In Cold Water For 30 Minutes
  • 1/2 Cup water
  • 400 gm jaggery
  • 3/4 Cup thick Coconut Milk (thala paal)
  • 1.5 Cup Thin Coconut Milk (randaam paal)
  • 2 and 1/4  Cup Very Thin Coconut Milk (moonaam paal)
  • 2 Table Spoon ghee
  • 1/2 Tea Spoon cardamom powder or 2 cardamoms crushed
  • 1/2 Tea Spoon dry ginger powder/chukku podi
  • 1/4 cup chopped coconut( thenga kothu)
  • Handful of cashews and raisin(unakka munthiri)


  1. Cook  the soaked rice (parboiled rice needs more time)  in a pressure cooker with very thin coconut milk.Once the whistle comes, reduce the flame and cook for another 10-12 minutes.
  2. Boil the Jaggery in a deep span with 1/2 cup water and make a syrup of one thread consistency.
  3. When the pressure release open the lid of pressure cooker and add the Jaggery syrup. Bring it to a boil and add the ghee.
  4. Now pour the thin milk and boil. Cook in medium heat till payasam gets bit thick. Pour the thick milk and just heat it. Don’t boil , sprinkle the cardamom and dry ginger powder. Switch off the stove.
  5. Heat ghee in a small pant and fry the chopped coconut ,cashews and raisin till light brown.Pour this mixture  over the payasam.(While resting the payasam is to go thick more)
  6. Serve With Specified Dish