This traditional recipe from Kerela is made in the festivals of temples . This NEY PAYASAM is cooked by slow cooking method. NEY PAYASAM can be kept out for two three days. It won’t go bad. It is a Very precious recipe.
Prep. Time : 10 minutes
Cook. Time : 45 minutes
INGREDIENTS NEED
- 3/4 cup red rice matta
- 600g jaggery
- 1/2 cup + 1 tbsp ghee
- 2 inch long dry ginger
- 6 green cardamom
- 1/4 cup sliced coconut
- 3 cup water + 3/4 cup water
HOW TO MAKE
Wash rice three times. Then allow it to dry in a stainer. Heat and pour one table spoon ghee in a heavy bottomed vessel. (We can make it in Uruli that is the traditional way). Then add the strained rice in the ghee.
Stir to fry for two three minutes. When it becomes cooked pour 3 cups of water in it. Allow to boil. When it boils add a little ghee and simmer the low flame for cooking and close with a lid. During rice cooking time pour ghee in between and stir. After put flame on low and water will become dry.
Take another pan with 3/4 cup of water. Add jaggery in it and allow to boil. 
When the jaggery melts purify in a stainer. 
Add the jaggery syrup in the almost cooked rice.
Then pour some ghee also. When the ghee and jaggery syrup combines well. 
It will become thick in consistency then add the powdered cardamom and dry ginger. 
Then golden fry thinly chopped coconut in little ghee. Add these fried coconut in the NEY PAYASAM. This fried coconut will give extra taste.