Traditionally they use brass uruli to make this nei payasam so I suggest to use any thick bottomed pan.I used my new Ultra Pressure Pan and it was perfect for making payasam right from start to finish.Few main things I loved about the pan is it has a min, max marks inside which helps in easy fixing of levels, the thick base avoids burning at the bottom and the satin finished inner surface avoids sticking and easy to clean as well.I have tried few gravies, rice dishes in the pan so more experiments and reviews in the coming weeks.
More traditional recipes
Pin If you have any more questions about this Nei Payasam Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Nei Payasam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Nei Payasam Recipe Step by Step
Serve hot / warm! Pin
Expert Tips
You can even add ghee fried cashews but as there is lots of ghee in the payasam its better to add as such. Don’t cook till very thick as it will harden further after cooling down.The consistency is more like sweet pongal. This payasam is very rich so it is always served in small portions. Unakkalari is a special type of Kerala Raw rice which gives a unique flavour to the payasam.I had broken variety so used it up, you can use the whole rice too. Don’t make jaggery syrup too diluted. The color of the payasam depends totally on the jaggery color.
Pin
