Nei payasam recipe

1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Cool down, strain and keep aside.
Measure rice and add it to pressure pan,rinse it well first.Then add 2 cups of water.
Pressure cook for atleast 5 whistles in low medium flame.Rice should be cooked till soft but not mushy as we want the grains to be seen.Measure and addd jaggery syrup.
Mix well and cook in low flame till the jaggery syrup blends well with the rice.Now add grated coconut.
Mix well and cook for 2 mins, then add ghee little by little.
Keep mixing, at one stage the payasam will get thick and saucy in consistency.Add cashews,cardamom powder, dry ginger powder and switch off.
Serve hot / warm!