Ari Payasam | Sharkara Payasam

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Ari Payasam
Ari PayasamAri Payasam recipesAri Payasam recipeSharkara payasam recipeKerala payasamkerala temple offering payasam

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Ari Payasam/Sharkara payasam is a traditional sweet recipe usually prepared as an offering at temples in Kerala. The payasam is made with raw rice, jaggery and ghee. This payasam is thicker in consistency and little sweet too when compared with other varieties of payasam. This payasam is served as prasadam in temples across kerala.

The payasam is very flavorful and very easy to prepare at home. Use raw rice to make the recipe. The color of the payasam depends upon the type of jaggery you use. You can prepare this at home for any special occasions or for pooja as nivedyam.

In temple this prasadam is prepared on firewood in a heavy vessel known as ‘uruli”. This payasam is very sweet and uses lot of ghee in it. But you can reduce the quantity as per your taste. You can even add cashew nuts or coconut pieces fried in ghee to the payasam for extra taste.

If you like more Kerala Sweet Recipes check:unniyappam , paal payasam, parippu payasam, Ada prathaman, kozhukatta.



1 cup raw rice

2 cups jaggery, powdered

½ cup coconut, grated

¼ tsp dry ginger powder

3-4 tbsp ghee


  • Wash rice 2-3 times until water runs clear. In a pressure cooker, add rice and water about 3 cups and cook for 3-4 whistles. Do not overcook and make the rice mushy. Let the pressure release by itself.
  • Meanwhile, in a pan add powdered jaggery and little water. Heat it till jaggery melts completely.
  • Strain the jaggery syrup to remove impurities if any. Put back the syrup into the pan and boil till it thickens slightly.
  • Add this jaggery syrup to the cooked rice along with grated coconut and dry ginger powder. Mix well.
  • On a low flame, cook rice + jaggery mixture by stirring occasionally. Everything has to be well combined and it starts to thicken.
  • Now add ghee and give a quick mix. Switch off the flame and transfer the payasam to a serving bowl.
  • You can add fried cashew nuts and raisins or coconut bites if you wish.
  • Serve hot/warm or cold.


  • Raw rice/unakalari/navara rice is best to prepare this payasam.
  • The rice should be well cooked and should not become a paste.
  • The color of the payasam depends on the rice and type of jaggery you use. If you use dark jaggery, the payasam will be darker in color.
  • Adding cashews and coconut bites are optional. Devi temples in kerala offer this payasam to goddess as nivedyam without adding cashew nuts or coconut bites.
  • Add more or less ghee as per your taste.


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  1. Vinutha says: