നെയ് പായസം || Nei Payasam || Aravana Payasam || Kadum Payasam

#currywithamma #currywithammasadyarecipes #keralasadyarecipes #centraltravancoresadyarecipes #vishusadya #onamsadya #neipayasam #neypayasam #sarkkarapayasam #kadumpayasam #ambalapayasam #aravanapayasam #aripayasam #jaggerypayasam Ingredients Red Raw Rice (Unakkalari/Payasam Rice) - 1 glass (300 ml) Jaggery Black - 300 gms Coconut (cut into small pcs) - 2 tbsp Ghee (home made cow’s ghee) - 4 tbsp Cardamom - 6 nos Panam Kalkkand (Palm rock sugar) - 2 tbsp Salt -½ tsp Thulsi leaves (holy basil leaves) - 3-4 nos Water - 5 glass Method of preparation 1. Fry the coconut pcs in 1 tbsp ghee until the colour changes to golden brown and keep aside. 2. Add the jaggery in a pan and boil by adding ¾ glass of water. Let this jaggery mixture boil till the jiggery melts completely. Sieve and keep aside. 3. In an otturuli (brass kadai), add the drained rice (washed and soaked for 2 hours) by adding 2 tbsp of ghee. 4. Once the rice is lightly fried, add 5 glasses (same glass in which rice is measured) of water and allow to boil on medium to high flame and once boiled, keep on low flame for 30-40 min until the rice cooks well and the water is evaporated fully. 5. Now add the melted jiggery and stir continuously on medium flame until the rice, ghee and jiggery is fully mixed well. Gradually add the remaining ghee lil by lil in between, continuously stirring through the bottom of the uruly, in order not to stick to the uruly. Cook until the mixture leaves the sides of the uruly. This may take again another 20-30 min approx., but may vary depending on the variety of the rice used. Now add the fried coconut pcs, salt and the cardamom powder, one after the other and mix well. Add the crushed panam kalkkand also into the mixture and mix again (this offers a crunchy bite flair to the payasam). Now add the remaining 1 tsp of ghee also at this stage. Finally add the thulsi leaves (holi basil) on top for an added aroma and flavour and close with a lid. 6. Delicious ney payasam / kadum payasam is ready to eat. This tastes so good if you eat while it is bit warm (not too hot and not too cold). Please visit our Face Book Page at   / currywithamma