Nei Payasam is a special traditional payasam usually served in Sabari Malai temples and many Kerala temples during occasions.I wanted to finish up unakalari rice which I bought last year so was searching for recipes using that and this Nei Payasam or also called as Aravana payasam caught my attention.As I love anything sweet and payasam being my all time favorite , I tried it last week and it was so delicious...after all rice, jaggery and ghee is always a wining combo.
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.