Kerala Ghee Recipes

Ney Payasam

Ney Payasam is a special Kerala recipe made for Onam
Ingredients:
Rice - 1/2 cup
Green gram dhal = 1/2 cup
Jaggery - 3 cups
RKG Ghee - 1/2 cup
Cashewnuts - 1/4 cup
Raisins - 2 table spoons
Kalkand - 2 tablespoons
Coconut gratings - 1.2 cup

Method:
1. Wash the rice and take it in a pressure cooker
2. Heat a pan and fry the greengram dhal till it turns light brown. You will get a nice roasted smell
3. Add this dhal to the rice in the cooker. Add 2 cups of water and cook for 1 whistle
4. Meanwhile, dissolve jaggery with enough water and heat it. Filter this to remove the dust in jaggery
5. Open the cooker and add the jaggery syrup. Keep stirring continuously
6. Start adding RKG ghee as and when you stir. Add ghee until it is not sticking to the vessel bottom
7. Heat the ghee in a pan to fry the cashewnuts and raisins. Add them to the payasam. Add the kalkhand and coconut gratings also. Mix well and serve
The inviting flavour of the Kerala payasam is because of the RKG ghee used for the cooking. When the cashewnuts and raisens and fried in RKG ghee, it is adds traditional taste of Ney Payasam

Jackfruit Appam

Jack fruit - 10 pieces
Raw rice - 1 cup
Jaggery - 1 cup
Ghee - 1/2 cup
Oil - to fry

Method:
1. Soak the raw rice for 3-4 hours and dry grind in a mixie
2. Clean the jackfruit grind with the jaggery into a paste
3. Now mix this with the rice and ghee
4. Heat the oil in a pan take the jackfruit batter in a laden(spoon) and pour it into the oil and fry it in a pan
5. Fry them in low flame and on both sides
The ghee added adds the softness and taste to the appam

Nenthrapazha Payasam

Nenthrapazha Payasam is a kerala recipe made for "Vishu" celeberation. Choose nenthrapazham (plantain varity) for this payasam. When it is fried in ghee, you get the traditional kerala taste

Ingredients:
Plaintain (Nenthrapazham - ripe) - 1 Kg or 3 big bananas
RKG Ghee - 1/2 cup
Jaggery - 1/2 KG
Coconut milk - 4 cups
Cashewnuts - few
Raisins - few
Cardamom powder - 1 tablespoon
Coconut pieces - few

Method:
1. Extract coconut milk from 2 coconuts. Approximately you will get 4-5 cups of coconut milk. You can used it as such
2. Steam cook the plantains. Remove the skin and inner black seed portion and mash it thoroughly with out lumps
3. Heat a pan with 1/2 cup of ghee and fry the mashed plantains
4. Now add the jaggery and fry for 15 - 20 mins. Stir continuously
5. Add one cup of coconut milk and 2 cups water and allow it to boil
6. When it thickens add the rest of the coconut milk and cardamom powder. Remove from fire
7. Heat a pan with little RKG ghee and fry the coconut pieces, cashewnuts and raisins which will increase the flavour. Add it to the payasam and serve hot