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Katta Neyy Payasam or Kadum Payasam
Published On: 08 Dec 2006
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
Wash rice thoroughly in water and strain properly.
Fry the rice in 4 tsp of ghee so that the rice gets the ghee smell.
Cook the rice by adding water appropriately and make sure it is not over cooked.
Add half cup of ghee to the rice now and blend the rice and ghee on a low flame.
:- Slow cooking makes this payasam very tasty.
Add jaggery to this rice and cook for some more time, making sure that rice is not over cooked.
Add the rest of the ghee slowly to this, blending so well, on low flame so that the rice, jaggery and ghee blends together and the ghee starts coming out from the sides of the pan.
Garnish with raisins and cashews.
Try this recipe and I am sure everybody will enjoy this !!!!!!!
i tried it
I tried it..
I think if u cut thin slivers of coconut and cut them further and fry in ghee till it gives out the aroma and garnish it with kalkandus it would be more tastier.
Thanks Much! lovely payasam! when i make this, it takes me to those times when I used to get this as prasadam in my home town! Thanks again.
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