Ingredients

• Rice - 2 cups
• Jaggery - 1.5 cups
• Elaichi - 3 or 4 (pounded finely)
• Ghee - 1 cup.
• Cashew nuts - 20

How to Make Nei Payasam

• Clean rice thoroughly and boil it with water in a wide pan.
• Keep stirring often to avoid scorching, then simmer it to avoid boiling over.
• Keep adding water as and when required for it to boil.
• Add jaggery, once rice is cooked well.
• Once the rice absorbs all the jaggery, add ghee little by little.
• When the consistency is thick, take off from heat.
• Add cardamom and fried cashewnuts.
• Serve hot with 1 or 2 tsps ghee poured on top.