Home DessertKheer Kerala Nei Payasam

Kerala Nei Payasam

Published under: Kheer

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.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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