Easy & Tasty Temple Ney Payasam | Rice Jaggery Sweet – Ney Payasam

Ingredients

• Rice – 1 kg
• Jaggery – 250 gram
• Grated coconut – 1 or 2 cup
• Cardamom – 3 to 4 pods
• Black sesame seed – 1 or 2 tsp
• Needle flower – 15 to 16 petals
• Tulsi leaves – 6 to 7 nos
• Ghee – 1or 2 tbsp

Method

• Take a pan and add jaggery and water.
• Boil them well till the jaggery is completely melted and slightly thick.
• Then measure the rice and set it aside.
• Then jaggary is completely boiled, remove from heat and set aside.
• Heat a heavy bottomed pan and add a sufficient amount of water for cooking rice.
• Add water to the rice pan and rinse them well.
• Drain the water and set it aside.
• Again, add some water, rinse them well, and drain. Keep aside.
• Then add the drained rice to the hot water pan.
• Stir them well for a few minutes.
• Then drain the jaggery water and set it aside.
• Now stir and check,the rice should be cooked until soft but not mashy.
• Add the drained jaggery water and stir well.
• After a few minutes, add grated coconut ,crushed cardamom and black sesame seed
• Combine them well and cook for a few minutes.
• Add some ghee on top of the payasam and mix them well.
• Finally, add some needle flowers (chethi flowers) and holy basil (tulsi leaves).
• Combining them well at the stage of payasam will result in a slight consistency.
• Remove from the fire and set aside.
• Serve and enjoy the sweet nei payasam.