Sharkara Payasam/ Nei Payasam/ Aravanai Payasam

Wash the red rice 3-4 times or until it runs clear. Take the rice in a pressure cooker, along with the coconut and add enough water. (I used 4 cups of water to this quantity and pressure cooked it till 5 whistles blew. The rice should be cooked well and fluffy. Do not cook it to form a paste, it should be soft and fluffy.)

Let the cooker pressure release on it's own. While the rice is cooking, take the jaggery in a pan, add 1/2 cup of water to it, heat it and let the jaggery dissolve completely. Strain for any impurities.

Take it back to the stove and cook until it becomes a little thick. (No no need to check any consistency, it has to be thick and syrupy.)

Once the pressure releases, open the cooker and add this thick jaggery syrup to it, crushed cardamom and ginger powder. Mix it well together.

Let this sit on the stove in a simmered flame for the jaggery and rice to mix well. It will start to gel well and thicken, add the ghee, and take it off the stove when it is a bit saucy.

The payasam tends to thicken as it cools, so it shouldn't be completely dry on the stove. Take it off the stove when it is saucy. Garnish it with roasted cashew nuts.

Serve it warm or cold, to enjoy it's flavors.