Kerala Nei Payasam


Rice – 1/2 cup
Ghee – 3/4 cup
Cashewnus – 3 tblsp, halved
Sultanas – 3 tblsp
Copra – 1/4 cup, cut into 1/4 inch cubes
Cumin Seeds – 1 1/2 tsp
Jaggery – 1 1/2 cups, powdered

1. Wash rice well and drain.2
2. Pressure cook with 1 1/2 cups of water for 3 minutes.
3. Heat 1 tblsp of ghee in a pan over low heat.
4. Fry cashewnuts till golden and keep aside.
5. Fry sultanas and keep aside.
6. Add 1 tblsp of ghee to pan.
7. Add copra and cumin seeds.
8. Fry for 2 minutes till copra turns golden.
9. Remove pan from heat and set aside.
10. Mix jaggery and 1/2 cup of water in a pan over low heat.
11. Cook and stir till jaggery dissolves.
12. Strain through a muslin cloth into a heavy pan.
13. Add the cooked rice and place pan over low heat.
14. Simmer for about 10 minutes.
15. Add 1/2 of the remaining ghee and continue to simmer for 5 more minutes, stirring all the time.
16. Add the remaining ghee gradually.
17. Mix till ghee is absorbed.
18. Continue to cook for another 8 to 10 minutes till ghee begins to separate and float on top.
19. Add the cashewnuts, sultanas, copra and cumin seeds.
20. Remove from heat and Serve hot.

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