Nei Payasam is very special in Kerala Temples. Red rice is traditionally used to cook this payasam. As the name suggests, nei/ghee is used liberally and the consistency is thick compared to other payasam/kheer varieties. I have used Kodo Millet for this recipe.
- 1/4 Cup Kodo Millet
- 1/4 Cup Grated Coconut
- 1/4 Cup Ghee
- 1/4 Cup + 2 Tbsp Jaggery Powder
- 3/4 Cup Water
- 1/4 Tsp Dry Ginger Powder
- 1/4 Tsp Cardamom Powder
- 2 Tbsp Roasted Cashew nuts
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- Wash and soak millet for 30 minutes, drain.
- In a 2 Ltr Cooker add drained millet, ghee dry ginger powder, cardamom powder, grated coconut and 1/2 Cup water.
- In a small tumbler add Jaggery powder and remaining 1/4 cup water. Make sure there are no solids.
- Place this tumbler in the cooker in such a way that it touches the bottom of the cooker.
- Cook on high for 4 whistles. Let pressure settle down.
- Open and mix the jaggery syrup with the cooked millet. Add ghee roasted cashew nuts and serve.
1. Little, Barnyard or Foxtail Millet can also be used for this recipe.