This is a traditional preparation from Kerala. It is the main Prasadam / Nivedyam offering in temples of Kerala.
- Raw rice /Unangalari : 250 gms
- Jaggery/Sharkara : 500 gms
- Ghee/ Nei – 100 gms
- Cashew nuts split – 15nos
- Raisins/ kismis – 25 nos
- Coconut cut into thin, small pieces – ½ coconut ( you may use less)
- Cardamom powder – ½ tsp
- Honey – 2tbspoon
- Wash the rice thoroughly and keep aside.
- Melt Jaggery in a cup of water to make sharkara pani. Keep aside.
- Add 2 tbspoon of ghee in a tawa and fry coconut pieces till golden brown. Remove coconut pieces and to the same oil in the tawa add cashew pieces and fry till golden, add raisins till they blew up. Remove both from the oil and keep all the fried ingredients together.
- Add 1 more tsp of ghee to the same tawa, Roast raw rice in the same tawa for some time, so that the rice grains get coated with the ghee.(do not keep rice for long, it becomes crispy).
- In a pressure cooker/ pan add the roasted rice with two times water and cook (for two whistles and let the pressure settle down)
- Open the pan, add Jaggery water to the rice using a sieve ( so that the sieve can remove any dirt in the jaggery).
- Pour the remaining ghee and again cook rice in the jaggery, ghee for about 10 minutes in low flame, stir continuously so that the rice will not stick to the bottom. This has to be cooked till the mixture becomes thick.
- Add cardamom powder , honey and the fried ingredient, mix well. Off the fire.
Nei payasam is ready to serve. You may keep the left over payasam in the fridge and use it. It is yummy hot or cold.