A wealthy, creamy rice pudding from Kerala, made with ghee, jaggery, and crunchy nuts. This conventional dessert brings collectively the sweetness of jaggery, fragrant cumin, and the richness of ghee in good concord. It is a festive deal with that is each comforting and indulgent.
Kerala Nei Payasam is a beloved South Indian dessert that holds a particular place in Kerala’s culinary heritage. My first strive at making this dish was throughout Onam, and I fell in love with how the jaggery melts into the rice, making a golden-brown dessert that’s not possible to withstand. The beneficiant use of ghee provides it a singular richness that units it other than different payasam varieties.
Concerning the Recipe
This recipe takes primary substances and turns them into one thing magical. The rice cooks to good softness, whereas the jaggery provides pure sweetness. The fried cashews, sultanas, and copra add fantastic texture, and the cumin brings a delicate heat. It’s good for festivals, particular events, or simply if you need one thing candy and satisfying.
Why You’ll Love This Recipe
You’ll love how the ghee slowly mixes with the rice and jaggery, making a wealthy, easy texture. The golden-fried cashews add crunch, whereas the sultanas carry bursts of sweetness. It’s straightforward to make, although it wants some endurance and stirring. The tip result’s so price it – a dessert that’s each humble and splendid. Plus, it fills your kitchen with probably the most superb odor of toasted nuts and heat jaggery.
Kerala Nei Payasam
Serving and Storing Recommendations
Serves 6-8 individuals. Takes about 45 minutes to arrange. Serve sizzling in small bowls – it’s fairly wealthy. Could be saved within the fridge for as much as 2 days and reheated gently. Let it come to room temperature earlier than reheating.
Kerala Nei Payasam
A wealthy, creamy rice pudding from Kerala, made with ghee, jaggery, and crunchy nuts. This conventional dessert brings collectively the sweetness of jaggery, fragrant cumin, and the richness of ghee in good concord. It is a festive deal with that is each comforting and indulgent.
Components
- 1/2 cup Rice
- 3/4 cup Ghee
- 3 tbsp Cashewnus (halved)
- 3 tbsp Sultanas
- 1/4 cup Copra (reduce into 1/4 inch cubes)
- 1 1/2 tsp Cumin Seeds
- 1 1/2 cups Jaggery (powdered)
Directions
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Wash rice properly and drain.2
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Strain cook dinner with 1 1/2 cups of water for 3 minutes.
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Warmth 1 tblsp of ghee in a pan over low warmth.
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Fry cashewnuts until golden and preserve apart.
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Fry sultanas and preserve apart.
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Add 1 tblsp of ghee to pan.
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Add copra and cumin seeds.
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Fry for two minutes until copra turns golden.
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Take away pan from warmth and put aside.
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Combine jaggery and 1/2 cup of water in a pan over low warmth.
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Cook dinner and stir until jaggery dissolves.
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Pressure by a muslin material right into a heavy pan.
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Add the cooked rice and place pan over low warmth.
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Simmer for about 10 minutes.
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Add 1/2 of the remaining ghee and proceed to simmer for five extra minutes, stirring on a regular basis.
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Add the remaining ghee steadily.
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Combine until ghee is absorbed.
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Proceed to cook dinner for one more 8 to 10 minutes until ghee begins to separate and float on prime.
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Add the cashewnuts, sultanas, copra and cumin seeds.
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Take away from warmth and Serve sizzling.
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Often Requested Questions
Can I exploit sugar as a substitute of jaggery?
Sure, however jaggery provides a singular style and shade. If utilizing sugar, cut back the amount by 1/4 cup because it’s sweeter than jaggery.
Why do we’d like a lot ghee?
The ghee is crucial for the genuine style and texture. It additionally helps protect the payasam longer and makes it richer.
Can I make this forward for a celebration?
Make it contemporary if potential. If wanted, put together as much as 24 hours forward and reheat gently with a splash of heat milk.
