Temple Style Nei Paysam is a popular recipe from Kerala and is offered as naivedyam or prasadam at Sabarimala. The flavour in this kheer comes from the cooked rice blended with ghee and jaggery, a hint of warmth from the ginger powder.
Goddess Siddhidatri is worshiped on the ninth day of Navratri. Siddhdatri-- Siddhi means meditative ability and Dhatri means giver. This day is also observed as Mahanavami, hence made this traditional Nei Payasam also called as Aravana payasam or Sharkara Payasam as an offering to the Goddess This payasam is blessed by the divine Goddess,, image drawn by me.
Ingredients:
· Matta Rice or Red Rice - 1 cup
· Nendran Banana Riped – 2 (chopped)
· Dark Jaggery – ½ kg
· Ghee – ½ cup + 2 tbsp
· Coconut pieces - ½ cup
· Cashews/Almonds - 2 tbsp (chopped)
· Raisins – 2 tbsp (optional)
· Dry ginger powder - ½ to 1 tsp
· Cardamom powder - 1 tsp
Method:
· Wash and drain the rice and boil 4 to 5 cups of water. Let the rice cook well.
· While the rice is getting cooked take a small pan add 1 tbsp of ghee and fry the chopped Almonds/Cashewnut pieces and Raisins. Fry it on medium flame till it is golden brown in colour.
· Remove the nuts and in the same pan fry chopped coconut pieces in ghee. Once it gets golden brown colour transfer it into a bowl.
· Take another thick bottomed pan add the jaggery along with 2 ½ cups of water, let the jaggery dissolve. Turn on the flame and keep it on medium, let the jaggery get completely dissolved. You do not have to check for any string consistency and this should take about 8 - 10 minutes.
· Now strain the jaggery syrup using a strainer. This will help us to get away with the dirt that gets settled down in the pan.
· Once the rice gets cooked completely add the strained jaggery syrup. Let it boil and now add the chopped Nendran bananas. Let it simmer on low flame and keep stirring continuously.
· Now add the ginger powder and 3 tbsp of ghee. Add the ghee in parts at an interval of 8-10 minutes till the Payasam thickens and cook on medium flame. Keep stirring it.
· Adding ghee at regular intervals will give a golden glaze to the payasam.
· Cooking with ghee should take around 30 to 40 minutes.
· Now at this point, add toasted nuts and coconut, another ½ tsp of ginger powder if required. Mix it well and simmer for 2-3 minutes and switch off the flame.
· Don’t make it very thick as it will thicken once it cools down.
· Nei Payasam is ready to be served hot or at room temperature.
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