Sarne Adde da Payasa is one of those dishes where the technique matters just as much as the recipe. I made this for Krishna Ashtami prasada at our midnight celebrations. While most Tuluvas celebrate Janmashtami according to the Tulu calendar, we have usually followed the Dahi Handi dates, with a smaller puje on our traditional calendar date.
The texture of the addes is what makes this payasa special. A Sarne maker gives the best result, although a slotted spoon can also be used. Work in small batches and let each batch cook through before adding the next. Fresh coconut milk, both the first and second extract, and palm jaggery bring the flavours together beautifully.
Sarne Adde da Payasa
A traditional Mangalorean payasa made with delicate rice addes, fresh coconut milk and jaggery. The key is to cook the addes patiently in small batches so they stay separate and cook through evenly.
Ingredients
For the Payasa
- 1 cup Idli rice or Sona Masoori rice
- 1 Fresh coconut grated
- 1.5 cups Jaggery preferably palm jaggery; adjust sweetness to taste
- 1 tsp Cardamom powder
- Salt to taste
- 2 tbsp Ghee
- Few Raisins
- Few Cashews
Instructions
Prepare the Coconut Milk
- Blend the grated coconut with a little water and strain through a muslin cloth to obtain the first, thick extract of coconut milk.
- Return the coconut to the blender with a little more water, blend again and strain to obtain the second extract. Keep both extracts separate.
Prepare the Addes
- Soak the rice for at least 6 hours.
- Drain and grind with very little water and salt to make a thick paste.
- Bring water to a rolling boil. Using a Sarne maker, drop a small batch of the rice batter into the boiling water. A slotted spoon can be used if a Sarne maker is not available.
- Let each small batch cook for about 5 minutes before adding the next. Stir gently between batches to prevent the addes from clumping.
Make the Payasa
- Add the second extract of coconut milk and continue cooking until the addes are completely cooked. Test one adde to make sure it is done.
- Add the jaggery and let it dissolve completely. Bring the payasa back to a boil.
- Lower the heat completely, then add the first extract of coconut milk and a pinch of salt.
- Finish with cardamom powder and cashews and raisins fried in ghee.
Notes
Technique matters: A Sarne maker gives the addes a better texture than the slotted-spoon method. Cook the addes patiently in small batches, allowing each batch to cook before adding more. Stir gently to prevent clumping. Fresh coconut milk and palm jaggery give the payasa its characteristic flavour.