Ney (ghee) Payasam

Ingredients

Rice, ½ cup

Water 1 ½ cups

*Organic Jaggery, 150 g

Hot water,1 ½ cups

Ghee, 4tbs 

Coconut milk or fresh milk, 1 cup

Cardamom powder,1 ts

*Note: If you do not have organic jaggery powder, add a little water and jaggery to a pan and heat until completely melted. Stir occasionally. Strain the jaggery and heat again in the same pan, stirring continuously until the jaggery syrup thickens. Once completely cooled, transfer to a glass container to refrigerate if required. Can be stored for upto one month. 

Preparation

• Wash the rice and cook in a pressure cooker over a medium flame, with 1 ½ cups of water until two whistles blow.
• When the pressure releases, open and add hot water and jaggery. 
• Mix in ghee. 
• Cook again until the jaggery completely melts, and the payasam turns thick enough to your preference. You can adjust the sweetness by adding a little more crushed jaggery or jaggery syrup. Stir occasionally to avoid sticking/charring after adding jaggery.
• Add milk and stir for two more minutes over a low flame.
• Switch off the flame and add cardamom powder. Transfer to a serving dish. 
• [Optional] Garnish with a few coconut pieces or cashews roasted in ghee. 

Your payasam is ready. 

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