Rice - 1 kg
Jaggery - 250 gram
Grated coconut - 1 or 2 cup
Cardamom - 3 to 4 pods
Black sesame seed - 1 or 2 tsp
Needle flower - 15 to 16 petals
Tulsi leaves - 6 to 7 nos

Method

Take a pan and add jaggery and water.
Boil them well till the jaggery is completely melted and slightly thick.
Then measure the rice and set it aside.
Then jaggary is completely boiled, remove from heat and set aside.
Heat a heavy bottomed pan and add a sufficient amount of water for cooking rice.
Add water to the rice pan and rinse them well.
Drain the water and set it aside.
Again, add some water, rinse them well, and drain. Keep aside.
Then add the drained rice to the hot water pan.
Stir them well for a few minutes.
Then drain the jaggery water and set it aside.
Now stir and check,the rice should be cooked until soft but not mashy.
Add the drained jaggery water and stir well.
After a few minutes, add grated coconut ,crushed cardamom and black sesame seed
Combine them well and cook for a few minutes.
Add some ghee on top of the payasam and mix them well.
Finally, add some needle flowers (chethi flowers) and holy basil (tulsi leaves).
Combining them well at the stage of payasam will result in a slight consistency.
Remove from the fire and set aside.
Serve and enjoy the sweet nei payasam.

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