Neypayasam is a sweet preparation used especially in temples as well as pooja at home on special occasions. It is made with boiled broken rice (called payasam rice or unakkalari in Malayalam), jaggery and ghee. Since it is very sweet, it is also called as Kadumpayasam. It is much more sweeter than the Sharkara payasam which is also made of the same ingredients but with less ghee and concentration. Raisins, Rock Sugar Crystals (Kalkandam), cut pieces of Banana and small pieces of Dry Coconut adds more taste to the Neypayasam but are not mandatory ingredients.In Temples, Neypayasam is mainly used for Devi (Goddess) Poojas.
- 3/4 Cup Boiled Broken Rice (Unakkalari) (Payasam Rice)
- 500 Grams Brown Jaggery (1st quality)
- 4 Tablespoon Pure Ghee
- 1 Tablespoon Raisin (Kismis)
- 1 Tablespoon Rock Sugar Crystals (Kalkandam)
- 1 Litre Water (Or as required)
- Rinse the Boiled Rice to remove all husk particles two to three times. Add fresh water to it and soak it for about 5 minutes
- Keep a hard bottom vessel on medium flame. A Bronze vessel is preferred over Aluminium or Steel Vessel. Put Jaggery pieces into the vessel and pour half a glass of water into it and let it melt. Stir occasionally. Turn off the flame once the Jaggery has melted.
- Filter the melted Jaggery and keep it aside.
- Pour one litre of water into the vessel and add the soaked rice into it. If required, add more water, to fully cover the rice. Mix the rice well and allow it to cook on a medium flame. The rice must be cooked up to 90% before we can add the Jaggery into it. Otherwise, the rice will become hard once Jaggery is added to it.
- Once the rice is cooked to 90%, add the melted and filtered Jaggery into the rice and mix well. Add a little water if required and boil until the required consistency has been achieved.
- Add Ghee and mix well.
- Add Raisins and mix well.
- Turn off the flame and allow to cool for ten minutes.
- Once cooled, add Rock Sugar Crystals and mix well.
- You may add cut pieces (small pieces) of Banana and/or Dry Coconut (Copra) also at this point and mix well. The Neypayasam is ready to be served. You can have it hot or cold (tastes better at room temperature).
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