Yields: 1/2 cup
Preparation Time: 20 minutes
Pressure Cooking Time for Rice: 1 to 2 whistles
Rice to Water = 1:2
Jaggery to Water = 2:1 (Just enough water to dissolve the jaggery and form water is required. Not necessary to have a ratio.)
Rice – 1/4 cup
Jaggery – 1/2 cup
Water (to cook rice) – 1/2 cup
Water (to dissolve jaggery) – 1/4 cup
Elaichi or Cardamom Powder – 1 tsp
Ghee – 2 tbsp
Ghee – 1 tsp
Cashew Nuts – 15 to 20 nos.
- Pressure cook the rice with water for 1 whistle or until the rice is cooked.
- Meanwhile, boil the jaggery with water to form the syrup.
(Consistency Checkpoint: The syrup should reach the 1 string consistency, that is, when you lift the spatula or spoon after dipping in the syrup, the syrup falls down in one string, or if you try to hold and spread the syrup between the thumb and forefinger only one string should be formed.)
- Once the syrup reaches the above consistency, add the cooked rice and stir well.
- Stir in the ghee and cardamom powder to form the payasam.
- In a separate pan, heat the ghee for garnishing.
- Roast the cashew nuts in the ghee until they turn light golden brown in color.
- Pour the roasted cashew nuts over the payasam and mix well.
- Offer as neivedhyam and serve.
- This dish is prepared on Rama Navami along with other dishes.
- This payasam is done on most auspicious days and is also offered to Goddess Ambal as it is believed that ghee is special for Ambal.
- Nei payasam, also called, Andi Parappu (Cashew Nut) Nei Payasam is offered as prasadam with a lot of cashew nuts, in the Paravur Shasta Temple in Kerala on the day of Rama Navami. During the month of Adi, they offer this payasam, with kosumalli and vadai as prasadam in the same temple.