Sorakaya payasam / Bottle gourd-rice pudding

Don't be amazed to see bottle gourd pudding here. I know you must be checking the title again and scrolling down wondering how it looks like! Yes indeed it is a sorakaya payasam or bottle gourd pudding! even I was zapped when I first heard it from my husband. If you have a sweet tooth then you gonna enjoy this recipe. My MIL taught me this traditional, authentic payasam on her recent visit and you know there is no milk in it! Isn't that wonderful..... payasam without milk! OMG!




Yet another sweet savoury for JFI-Rice hosted by Sharmi of Neivedyam. Jihva for ingredients (JFI) is the brain child of Indira of Mahanandi.




There are recipes that call for milk and sugar and can be find on internet. but this payasam is made out of rice, jaggery and bottlegourd and is served with cooked dal(side dish) and a dash of ghee/clarified butter. What a great treat for those chilly winterly-fall evenings. I am sure you will give it a try and let me know how this tasted in your kitchen.

Source: My Mother-in-law
Cuisine: South Indian, Andhra
Prep time: 20 mins
Cooking time: 20 mins
Soaking time: Overnight
Makes: 6 people

Ingredients:
For payasam~
2 cups of rice(pref. Indian Sona Masoori)
1 big sorakaya/bottle gourd, chopped into medium size pieces (see photo)
2½ cups of grated jaggery/gud/bellam
4 Cardamom powder/crushed eliachi seeds
few cashew nuts/almonds for garnishing (optional)
2 tsp of sugar
1/2 tsp of salt
2-3 cups of water, approx
2 tsp ghee
For dal ~
1½ cup toor dal/red gram dal
salt as per taste

Method:

• Wash and soak the rice night before. Grind it first without water and then start grinding by adding 1/4 cup of water at a time. The batter should not contain any coarse rice (rice rava), grind it more to attain a smooth texture by adding little more water, you can see the photo here. The batter should be little thin just like dosa batter.
  

• Peel the bottle gourd/sorakaya and cut them into small bite size pieces like in the picture. Pressure cook them in 1/2 cup of water, sugar and salt for 3 whistles (depends on cooker). To be more specific the gourd should not be over cooked or mushy, it should retain its shape. Once cool transfer the content to a large deep pan dont throw away the water, turn on the heat. Meanwhile boil some dal and add salt once its cooked.
  

• In a large bowl mix the grated jaggery into the rice batter, add cardamom powder and mix well till jaggery/gud/bellam is mixed properly. You will notice the color changes from pure white to light brown color. This color also depends on the type of jaggery used, if it is old one like the one I used in this recipe, it will be little darker. Check the sweet levels, if its mild then stir little more jaggery or as per your taste.

• Add this mixture to the bottle gourd/sorakaya pieces and cook on medium low while constantly stirring it. You will know when the rice in the batter mix is cooked, as the payasam will turn thicker. Once its cooked turn off the heat, garnish with your favourite nuts and serve hot with a dash of ghee/clarified butter and cooked dal.