Ney Payasam (Ghee Payasam)
50g Brown rice
100g Jaggery, pounded
1tsp coconut (shelled and chopped)
1tbsp shakkar (brown sugar)
3-4 pods green cardamom
10-12 fried raisins
Clean, wash and cook rice in an open pan. Once the rice is 1/3 rd done, add around 300ml water and cook till the mixture becomes thick. Add half the ghee and cook on a medium flame, stirring continuously till rice becomes a thick mass. Put in the jaggery and cook on high flame. To the rice add the shakka r, and break open the cardamom pods into the pan.
Take a fresh pan, heat some and fry the coconut along with the raisins. Strain once golden brown.
Add these to the rice, mix together and serve.