Nei Payasam / Sharkara Payasam

Nei Payasam/Sharkara payasam

 

Rice (kacha chawal / unakkaleri) – 2 cups ( ½ kg)

Jaggery – 1 kg

Grated coconut – 1 coconut (Optional)

Coconut pieces – ½ cup

Kaju – ½ cup

Kismis – ½ cup

Sugar – 3 tbsp

Salt – ¼ tbsp

Elaichi powder – 1 tbsp

Soot powder – ½ tsp

Ghee – 1 cup

Add 2 cups water to jaggery and heat on slow flame till it melts. Strain for impurities and keep aside.

Wash the rice 3 times, soak in water for 1-2 hours. Add 2 tbsp ghee and pressure cook with 6 cups water for 2 whistles. Add the jaggery syrup and keep aside for 5 minutes.

Fry kaju-kismis and coconut pieces (separately) in 2-3 tbsp ghee and keep aside. Add some more ghee and roast the grated coconut for 5-10 minutes till it changes color.

Now heat the payasam mix on medium flame for 15-20 minutes. Add 2-3 tbsps ghee and keep stirring. Add hot water if the payasam is too thick. Lastly add elaichi powder, soot powder and kaju-kismis, coconut pieces and grated coconut. Mix well and switch off flame. Payasam is ready.