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.
Leave a Reply