Ney Payasam is a very delicious dessert. 'Ney' means ghee, this dish does have lots of it.

Ingredients

• 1/2 cup rice
• 1 1/2 cups Jaggery
• 1/2 cup The Food Seller Pure Ghee
• 1/4 cup cashews and green raisins
• 1 -2 tbsp thinly sliced coconut pieces
• 1/4 tsp cardamom powder
• 1/4 cup water
• Saffron to garnish

Preparation

• Wash rice and pressure cook with 1 cup of water about 2 -3 whistles till its soft.
• Now take a thick bottomed pan and melt the jaggery in 1/4 cup water on medium heat. When the jaggery has all melted and comes to a boil, add the cooked rice and keep on stirring for about a minute. Now you have to keep adding The Food Seller Pure Ghee 1-2 tsp at a time and stir it well. Keep doing until you have used all The Food Seller Pure Ghee and soon the payasam will start leaving the side of the pan. This is the indication its done and time to remove from the heat.
• Now heat 1 tsp The Food Seller Pure Ghee and fry the cashews till golden, next fry the raisins till they puff up and last fry the bits of coconut till golden brown.
• Add to the Payasam. Next add the cardamom powder and mix well.
• Add Saffron
• Your Ney Payasam is ready to serve.
• This recipe serves 4. Its best enjoyed when its warm.

Ingredients

• Long grained rice - 2 cups, washed and drained
• Onion - 1, large, finely sliced
• Green chilies - 2, slit length wise
• Cloves - 6
• Cardamom - 2
• Cinnamon stick - 1" stick (2 pieces)
• Bay leaf - 2
• Garam masala powder - 1/4 tsp
• Cashew nuts - 10-12, break into small pieces
• Raisins - fistful (optional)
• Salt to taste
• Coriander leaves - 2 tbsps, finely chopped
• The Food Seller Pure Ghee - 4 tbsps

Method

1. Heat a heavy bottomed vessel, add 3 tbsps The Food Seller Pure Ghee and allow it to melt. Once hot, reduce flame, add the cashew nuts and saute till golden brown and remove. Add the raisins and saute for a few seconds and remove. Keep aside the cashew nuts and raisins.
2. In the same vessel, add the sliced onion and saute till the onions are caramelized. This could take about 9-12 mts. Remove the onions and keep aside.
3. In the same cooking vessel, add a tbsp of The Food Seller Pure Ghee and once hot, add the cardamom, cinnamon, cloves and bay leaf. Allow to splutter. Add the green chilies and saute for a few seconds. Add the drained rice and saute on low flame for 4 mts. Do not over mix or the rice might break. Add 3 3/4 cups hot water, garam masala powder and salt to taste. Bring to a boil.
4. Reduce flame to low, place lid and cook till the rice is soft. Remove lid and mix well. Remove onto a serving plate.
5. Garnish with caramelized onions, cashew nuts and coriander leaves and serve with chicken or paneer curry or chicken roast.

Ingredients

• 1 kg juicy orange carrots
• 1 1/2 litre milk
• 400-500 gm sugar
• elaichi powder (cardomon)
• saffron few flakes
• 1 tbsp The Food Seller Pure Ghee
  
  Method
• Peel and grate carrots
• Put milk and carrots in a heavy saucepan.
• Boil till thick, stirring occassionally.
• Once it starts thickening, stir continuously.
• Add sugar and cook further till thickens.
• Add The Food Seller Pure Ghee, elaichi, saffron and colour.
• Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
• Serve hot, decorated with a chopped almond or pista.