Saturday, May 22, 2010

Neipayasam

Neipayasam is very famous among the kerala Iyers and it is made as a prasadam in many kerala temples.It is very delicious and rich in taste.

This recipe serves six.

Ingredients:
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  • Raw rice - 110 grams
  • Jaggery - a big ball of diameter,say 6 to 7 cm
  • Ghee - 3 tablespoon
  • Cardamom powder - 1/2 teaspoon
  • Coconut gratings - 2 teaspoon(just cut very tiny piece,say of length 3 mm .Do not shred the coconut)
Method:
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  • Wash and soak the rice for 2 hours.
  • Add water,(for 1 cup of rice ,add 1.25 cups of water) and cook covered for 10 min.
  • Switch off and leave covered till the water is absorbed by the rice completely.
  • After the above process,the rice would have been cooked 80 to 85%.Set aside.
  • Beat the jaggery ball with a stone and crush it.Use a news paper beneath.
  • Add 1 to 1.5 glass of water and jaggery to a kadai .Stir on a medium flame till the jaggery melts completely.
  • Switch off and strain the dirt using a strainer.
  • Add the strained jaggery juice and rice in a kadai and mix well.
  • After mixing well,switch on the flame.
  • On a medium flame,stir continuously till the mixture becomes thick.
  • Add ghee and stir for 5 to 10 min till the mixture becomes like a slightly loose paste.
  • Do not make it very thick.As the payasam itself thickens with time.
  • Add cardamom powder.Roast the coconut gratings in a tsp of ghee and add to the payasam.
  • Leave the payasam in the kadai itself to cool down to room temperature.Transfer it to a serving bowl.
Enjoy the yummy Payasam!!!

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