Ney payasam/ rice pudding with jaggery and ghee

Ingredients

• 1/2 cup rice
• 1 1/2 cups jaggery
• 1/2 cup ghee/clarified butter
• 1/4 cup cashews and green raisins
• 1 -2 tablepsoon thinly sliced coconut pieces
• 1/4 teaspoon cardamom powder
• 1/4 cup water

Preparation

• Wash rice and pressure cook with 1 cup of water about 2 -3 whistles till its soft.
• Now take a thick bottomed pan and melt the jaggery in 1/4 cup water on medium heat.
• When the jaggery has all melted and comes to a boil, add the cooked rice and keep on stirring for about a minute.
• Now you have to keep adding the ghee 1-2 teaspoon at a time and stir it well. Keep doing until you have used all the ghee and soon the payasam will start leaving the side of the pan.
• This is the indication its done and time to remove from the heat. Now heat 1 tsp ghee and fry the cashews till golden.
• Next fry the raisins till they puff up and last fry the bits of coconut till golden brown.
• Add to the Payasam. Next add the cardamom powder and mix well.
• Your Ney Payasam is ready to serve.

Questions

Photos of members who cooked this recipe