Nei Payasam is one of the popular payasam which is usually served as prasadam in Sabari Malai temple. Obviously many Kerala temples serves this very sweet thick consistency payasam during special occasions to the devotees. This payasam is simply prepared with rice, jaggery and ghee, hence the name comes from ghee which is known as Nei/Ney. If you give a try to this lipsmacking payasam, am sure you will definitely make this super delicious payasam quite often. Since i always want to give a twist to the traditional dishes, i couldnt stop myself to try this famous nei payasam with quinoa. Trust me, these tiny grains works out awesome to make this super delicious payasam.
Am running this week's blogging marathon with One ingredient, three different courses, after some crispy murukkus and a super comforting dal bhath i couldnt stop myself to dish out this alluring Kerala style payasam. Do you know, this payasam have their important place even in Vishu menu. Since quinoa works awesome for making this payasam, am planning to give a try to this same sweet dish with some other well known millets, will let you know very much soon. The addition of fried coconut pieces to this payasam is a highlight of this sweet dish and we just loved it to the core.
1cup Quinoa
1/2cup Jaggery syrup
4cups Water
4tbsp Ghee
1/4cup Sliced coconut pieces
1/2tsp Ginger powder
3Cardamoms (crushedÃ
Few Cashewnuts (broken)
Soak the quinoa for half an hour, cook the soaked quinoa in four cups of water in a heavy bottomed pan.
Once the quinoa gets half cooked, add the jaggery syrup and cook until the quinoa gets completely cooked.
Heat the two teaspoons of ghee, fry the coconut pieces until they turns golden brown, add these fried coconut slices to the cooked payasam, add in the crushed cardamoms,ginger powder.
Add in the ghee , broken cashew pieces to the payasam and cook until the payasam turns thick.
Serve warm.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71
Am running this week's blogging marathon with One ingredient, three different courses, after some crispy murukkus and a super comforting dal bhath i couldnt stop myself to dish out this alluring Kerala style payasam. Do you know, this payasam have their important place even in Vishu menu. Since quinoa works awesome for making this payasam, am planning to give a try to this same sweet dish with some other well known millets, will let you know very much soon. The addition of fried coconut pieces to this payasam is a highlight of this sweet dish and we just loved it to the core.
1cup Quinoa
1/2cup Jaggery syrup
4cups Water
4tbsp Ghee
1/4cup Sliced coconut pieces
1/2tsp Ginger powder
3Cardamoms (crushedÃ
Few Cashewnuts (broken)
Soak the quinoa for half an hour, cook the soaked quinoa in four cups of water in a heavy bottomed pan.
Once the quinoa gets half cooked, add the jaggery syrup and cook until the quinoa gets completely cooked.
Heat the two teaspoons of ghee, fry the coconut pieces until they turns golden brown, add these fried coconut slices to the cooked payasam, add in the crushed cardamoms,ginger powder.
Add in the ghee , broken cashew pieces to the payasam and cook until the payasam turns thick.
Serve warm.
Delicious payasam
ReplyDeleteInteresting and delicious looking payasam.
ReplyDeleteLast month I tried paal payasam with quinoa. This sharkara payasam looks so inviting. reminds me of pradhaman. Very nice.
ReplyDeleteVery tempting looking payasam.
ReplyDeleteLove the deep color of the payasam.
ReplyDeleteWhat a yummy looking payasam Priya. Love the use of quinoa in such a traditional dish.
ReplyDeleteSuch a brilliant dish Priya..and love the colour..awesome..will have to make it myself soon..
ReplyDelete