NEI PAYASAM

This recipe belongs to my dearest sister Ammini Ramachandran.



NEYPAAYASAM

Ingredients:
2 cups raw rice
2 cups of brown sugar
2 cups ghee
1/3 cup cashew nuts broken
2 tbs fresh coconut thinly sliced
2 tbs seedless raisins
1 tsp cardamom seeds crushed

Method:
Wash the rice, add 3 cups of water and boil in
A heavy bottomed pot on a medium flame.
Cook until the rice is well cooked and almost all the
Water has evaporated. Once you add the sugar the
Rice will stop cooking.

Place a pan on the stove add 3 tbs of water and melt the
Brown sugar. When the sugar has liquefied, transfer it
To the rice pot along with 3 tbs of ghee and keep stirring.
Reserve 3 tbs of ghee.
Keep adding the rest of the ghee to the rice, a couple of tbs
At a time, stirring until the rice absorbs all of it.
Cook for about 15 to 20 minutes.
When well cooked, the neypaayasam will start leaving the
Sides of the pot as you stir. Remove from the stove.

Heat the remaining ghee in a small skillet, add the cashew nuts
When they start turning golden, add the coconut slices and
Raisins. The raisins will become plump and the coconut slices
Light brown. Garnish the neypaayasam with the toasted nuts
Coconut slices and raisins. Sprinkle with cardamom powder.
Stir gently, tastes heavenly, warm or cold