Nei Payasam

Method

1. 1

   Prepare rice: Wash 1 cup raw white rice 3-4 times. Soak in water for 30 minutes. Drain and dry for 30 minutes — completely dry rice is important for proper texture.

2. 2

   Make first coconut milk: Blend 1 cup fresh grated coconut with 1 cup warm water. Squeeze and strain to get thick first extract. Keep separately.

3. 3

   Make second coconut milk: Blend the squeezed coconut again with 1.5 cups warm water. Strain to get thin second extract.

4. 4

   Cook rice in thin coconut milk: Pour the thin coconut milk into a heavy pan. Add rice. Bring to a gentle boil, then reduce heat and cook covered for 12-15 minutes, stirring occasionally.

5. 5

   Add jaggery: When rice is nearly cooked, add half cup powdered jaggery. Stir continuously on low heat until jaggery melts and combines with rice.

6. 6

   Add cardamom and dry ginger: Add half tsp cardamom powder and a pinch of dry ginger (chukku) powder. Stir gently.

7. 7

   Add thick coconut milk: Reduce heat to the lowest setting. Add the thick coconut milk. Stir gently and cook for 5 minutes. Do not boil.

8. 8

   Fry cashews and raisins: In a small pan, heat 1 tbsp ghee. Fry 15 cashews until golden. Add 1 tbsp raisins and fry for 30 seconds until they puff up.

9. 9

   Add to payasam: Add the fried cashews and raisins along with the remaining ghee to the payasam. Mix gently.

10. 10

    Taste and serve: Adjust sweetness by adding more jaggery if needed. Nei Payasam should be thick and fragrant with coconut. Serve warm or at room temperature.