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Recipe 192 | Neipayasam | how to make nei payasam | aravana payasam | red rice jaggery pudding
Full recipe
Hello everyone! Today we are going to make aravana payasam or nei payasam. This payasam is made while going on a pilgrimage to Sabarimalai. It is also served in Guruvaypor temples all over India as prasad.
This payasam does not contain milk or coconut milk. So it will not get spoiled easily.
I know many of you might be wondering if red rice is a must. Well, you can make this payasam with regular rice / khane ka chawal too. But the traditional recipe calls for red rice. So,if you can get red rice, make with it. If you can't then use regular raw rice / khaane ka chawal. But do not use basmati rice.
We have taken 1.25 cups of red rice. 1 cup is 250 ml in our recipes. But you can use any cup or glass. Only make sure that you use the same cup throughout the recipe for measuring all ingredients be it rice or jaggery or ghee or water.
Ingredients:
Red rice 1 heaping cup / 200:g
jaggery 500 g 2.5 heaping cups
ghee 1 cup
sliced coconut 1 cup
Dry ginger powder
Wash the rice well and add it to a heavy-bottomed vessel. Do not cook this rice in a pressure cooker as it will turn very sticky if you do.
Now I am adding 5 cups water to the rice. I am using the same measuring cup that I used for measuring rice.
Cook on a high flame until one boil. Add 2 tbsp ghee
Don't cook in a pressure cooker as it can turn sticky.
Make sure that the rice is well cooked before you add the jaggery. Once the jaggery is added the rice will not get cooked any further. And not only does it not get cooked, but it will also harden.
Keep the flame high up to 1 boil.
After 1 boil, lower the flame and cover and cook
Add 3 cups of water to the jaggery.
Heat the ⛽
Check the rice. If it is soft and cooked switch off the flame
After the jaggery is melted add to the cooked rice
Keep flame high now
Add ginger powder
When jaggery comes to a boil add 2 tbsp ghee
Keep adding ghee in intervals
Do not cover the payasam with a lid
Keep stirring the payasam until it thickens
Do not let the payasam turn too thick as it will turn thicker and drier after it cools down.
Do not add cardamom powder
Remember to add ghee in between
Let it thicken until ghee forms a layer on top
As it thickens, lower the flame
Cook on a low flame for 10 minutes
After 10 minutes,you will see ghee at the corners of the pan.
Switch off the flame
In 1/4 cup of ghee fry the sliced 🥥 coconuts
Coconuts should be golden brown. Cook on low flame so that it is cooked from within
Add fried coconut pieces to payasam.
Enjoy yummy payasam
Note
Make sure to cook the rice until soft
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Otherwise the rice will be hard and payasam will not taste good
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1 янв 2021
