Ney Payasam
Ingredients
- 1 cup Brown Raw Rice (Unakalari)
- 3/4 cup Jaggery
- 2 tablespoon 2-3 Ghee
- 1/2 teaspoon Cardamom powder
- 1 tablespoon Coconut stripes
- 2 Banana (sliced)
- 10 Black Raisins (optional)
- 1 1/2 teaspoon Rock Sugar (optional)
Instructions
- 1 Ney Payasam or Ghee Kheer is Kerala’s own special dessert, often prepared as a divine offering in temples. But today, let’s make it at home.
- 2
Take brown raw rice (Unakkalari) and wash it well. Cook the rice and keep it aside.- 3
Melt jaggery in a little water.- 4
(There are two varieties of jaggery-black and white. White jaggery is yellowish in color and usually preferred for payasam.)- 5
Strain the jaggery syrup to remove impurities and pour it into an Uruli (traditional brass vessel).- 6
(If you don’t have an Uruli, use any heavy-bottomed pan.)- 7
When the jaggery syrup starts to boil, add the cooked rice and mix well.- 8
Add 2-3 tablespoons of ghee. You can add more if you prefer a richer flavor.- 9
Sprinkle in some cardamom powder and combine everything well.- 10
In a separate pan, heat some ghee. Fry thin coconut strips until golden.- 11
To the same ghee, add banana slices and sauté until soft and lightly caramelized.- 12
Add the fried coconut strips, banana slices, and the remaining ghee to the payasam and mix gently.- 13
Garnish with black raisins and rock sugar (kalkandam) if desired.- 14
Your Ney Payasam is ready! Serve warm or at room temperature. A traditional taste of Kerala, now made in your kitchen. - 2
