Ponkala Payasam, Ney payasam, Ari Payasam, Sweet pongal

1. Cook the rice with 1 ½ - 2 cups of water and set aside. Do not drain off the water. If the rice is not cooked, adjust the quantity of water accordingly and continue cooking.
2. Add grated jaggery and ½ cup of water in a pan and boil until the jaggery is completely melted. Remove from heat and let it cool. Then strain it to remove the impurities.
3. Heat melted jaggery in a heavy bottomed pan. When it starts to boil, add cooked rice along with the water.
4. Pour ghee little by little into this and combine well.
5. Add grated coconut and mix well, cook on low heat until the payasam is thickened.
6. Then add in the dry ginger powder, cardamom powder and mix well.
7. Cut the banana into small pieces and add into the payasam and mix well. Remove from heat and set aside.
8. Heat 1 tablespoon of ghee in another pan, fry the coconut slices, cashew nuts and raisins until slightly golden in color. Then pour it over the payasam and mix well.
9. Serve warm.

Notes:

• Payasam rice is a kerala variety rice, which is used for making payasam. It's an unpolished and brown-streaked raw rice.
• Poovan or kadali pazham is preferred.