Neyypaayasam - Rice Pudding With Brown
Sugar And Ghee
is one of the recipes which we have been given permission
to reproduce by a fascinating site about India, Peppertrail.com.
The site is the work of Ammini Ramachandran who grew
up in the part of India known as Kerala and the site
tells you about its history and its traditions and cuisine.
This is a sample of one of the recipes you will find
on the site where there are also many interesting articles.
you would like to know more about its creator, Ammini
Ramachandran, take a look at her Biography page <click
here> or by visiting her web site <click
is a temple sweet, believed to be the favorite of Durga,
the Hindu goddess of strength. The texture of neyypaayasam
is a creamy and closely bound mass of rice grains. It
is very sweet and enriched with ghee, cashew nuts, coconut,
and raisins. It is so rich with ghee and brown sugar
that it stays fresh for several days even without refrigeration.
cups medium or short grain rice
2 1/2 cups dark brown sugar
3 cups ghee
1/2 cup coarsely chopped unsalted cashew nuts
2 tablespoons thinly sliced fresh coconut
2 tablespoons seedless raisins
1 teaspoon crushed cardamom seeds
3 1/2 cups of water and when it starts to boil, stir
in the rice. Cook over medium heat for 15 to 18 minutes,
until the rice is completely cooked but not mushy.
(Once the brown sugar is added, the rice will stop
a heavy-bottomed skillet over medium heat and melt
brown sugar along with 3 tablespoons of water. When
all the sugar has liquefied, transfer it to the rice
pot along with two tablespoons of ghee and keep stirring
gently. Reserve 3 tablespoons of ghee for frying the
adding the remaining ghee to the rice, a couple of
spoons at a time, stirring until the rice absorbs
all of it. When it is well cooked, the neyypaayasam
will start to leave the sides of the pot as you stir.
This could take another 15 to 20 minutes.
it reaches this stage, remove the pot from the stove.
the remaining ghee in a small frying pan over medium
heat and add the cashew nuts. When they start turning
golden brown, add the coconut slices and the raisins
and keep stirring. The coconut will also turn golden
brown and the raisins will become plump as they soak
up the ghee.
fried garnishes to the neyypaayasam, sprinkle cardamom
on top and stir gently. It tastes heavenly hot or
6 to 8