This payasam is served as prasadam / Neivedyam in temples of Kerala. Nai payasam has thick consistency than the usual payasam and prepared in lots of ghee(clarified butter), the more ghee you add, the better it tastes. This nei payasam also called as Aravana Payasam, and Kadu Mathura payasam i.e. very sweet payasam. For health reasons, I reduced ghee and jaggery amount in my recipe. If you want you can add more ghee and jaggery.
Raw rice 1 cup
Water 2 1/2 cup
Powdered Jaggery – 2
Ghee/ clarified butter - 3 tbsp.
Grated coconut 1/2 cup
Cardamom powder 1 tsp.
Dry ginger powder 1/2 tsp.
- Soak rice for at least 30 minutes. Drain and roast in a pressure cooker for 2 to 3 minutes.
- Add water and pressure cook for up to2 whistles. Cook the rice such that the grains are separate, not over-cooked or sticky.
- In the meanwhile, heat a heavy bottom vessel; add the powdered jaggery and about ¼ cup of water.
- Cover it and cook on medium heat until the jaggery melts.
- When the jaggery dissolves completely, strain for impurities and pour it back into the same vessel.
- Let this jaggery syrup boil for a few minutes till the syrup starts thickening,.
- Mash the cooked rice , add the rice into the jaggery syrup , keep stirring for few minutes.
- Add about 2 tablespoon of ghee. Mix well. Continue cooking on low heat. Keep the mixture lubricated by adding the ghee at frequent intervals. Keep stirring as the water evaporates and the bubbles splatter furiously. Do not cook for very long as this will become very hard once it cools down.
- In a small frying pan, heat 1 tbsp. of ghee, add the grated coconut and fry till golden brown. Add these to the payasam. Also add the cardamom powder and dry ginger powder and mix well.
- Delicious nei payasam is ready to eat.