Nei Payasam | Sharkara Payasam

Nei Payasam is a rich and delicious Kerala-style sweet made using rice, jaggery, and ghee. It's thick, saucy, and full of flavor. This payasam is very commonly made during Onam Sadya and also for temple offerings. It tastes so divine and feels like eating sweet pongal but more deep in taste. Learn to make temple style Nei payasam with step by step pictures.

The jaggery syrup gives it that beautiful dark brown color and a slight smoky sweetness. Cooked rice absorbs all that flavor and becomes soft but not mushy. Every bite gives a melt-in-mouth feel, and it is something you don't stop with just one spoon. This is not something you make daily, but on special days, this payasam brings a festive touch.

Jump to:

• About Nei Payasam
• Nei Payasam Ingredients
• How to make Nei Payasam Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Nei Payasam

Nei means ghee, so the name itself tells this is a ghee-rich dessert. Nei Payasam is also called Aravana Payasam in many temples in Kerala. It's made using unakkalari (Kerala raw rice) or sometimes even regular raw rice when that's not available.

The rice is pressure cooked soft, then mixed with jaggery syrup and slowly cooked with grated coconut and ghee. Cardamom and dry ginger powder give a light aroma and some warmth in the taste.

It is a very rich payasam and needs only 3-4 ingredients mainly. But the flavor is full. The ghee in it gives that temple-style feel, and the coconut adds slight crunch while eating. Some people fry the cashews in ghee and add, but because there's already a good amount of ghee in the dish, I prefer to add as it is.

This payasam tastes best when hot or warm. Even though it's very simple to make, the steps should be done carefully. Don't overcook the jaggery syrup or the rice. Also don't make it very thick because once cooled it becomes more hard, it should be in a loose consistency.

I usually make this when I feel like having something warm and sweet or during Krishna Jayanthi, Pongal or Onam days. The aroma fills the house when you add ghee, and it really feels like festive cooking.

Nei Payasam is a rich and delicious Kerala-style sweet made using rice, jaggery, and ghee. It's thick, saucy, and full of flavor. This payasam is very commonly made during Onam Sadya and also for temple offerings. It tastes so divine and feels like eating sweet pongal but more deep in taste.

Nei Payasam Ingredients

• Unakkalari rice - I have used Kerala broken rice variety. It gives a chewy texture and traditional feel. If you don't have this, use raw rice but the flavor will be bit different.
• Jaggery - I used regular dark jaggery. I soaked and melted it to a syrup before adding. It gives sweetness and that lovely color to payasam.
• Ghee - I added good amount of ghee because that's the main taste in this payasam. The ghee brings everything together and makes it melt in mouth.
• Grated coconut - I used fresh grated coconut. It gives a small bite and sweetness. Adds more texture to the payasam.
• Cashews - I broke and added raw cashews. You can fry in ghee too but since it's already rich I skipped frying.
• Cardamom powder - Gives soft nice smell. I used homemade one. Just a little is enough.
• Dry ginger powder - Adds some warmth and helps in digestion too.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Ada Pradhaman
• Palada Pradhaman
• Paal Payasam

How to make Nei Payasam Step by Step

1.Measure rice and add it to pressure pan ,rinse it well first. Then add 2 cups of water.

2.Pressure cook for at least 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 add jaggery syrup.

3.Mix well and cook in low flame till the jaggery syrup blends well with the rice. Now add grated coconut.

4.Mix well and cook for 2 minutes, then add ghee little by little.

5.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!

Expert Tips

• Rice cooking - Cook rice soft but not mashed. The grains should be separate and cooked fully. I usually give 5-6 whistles.
• Jaggery syrup - Don't make syrup too watery. Boil till slightly thick but no need for string consistency. Strain it to remove any dirt.
• Ghee addition - Add ghee little by little and keep mixing. The ghee helps payasam become shiny and not sticky.
• Avoid thick texture - If you cook for long after adding jaggery, it can turn too hard after cooling. Stop when it is still slightly runny.
• Use heavy kadai - Cook payasam in heavy bottom kadai or pan. That will avoid burning at the bottom.
• Adjust jaggery - If you like more sweet, add little more jaggery. I usually taste and adjust after mixing.
• Don't skip coconut - Fresh coconut gives nice chewiness and traditional feel. You can even roast coconut and add for more nutty taste.

Serving and Storage

Nei Payasam taste best when served hot or warm. You can also have it along with full South Indian meal like Pongal lunch or Onam Sadya.

If there is some leftover, keep in fridge and reheat with little ghee before eating again.

FAQS

1.Can I use normal rice instead of unakkalari?

Yes, you can. Raw rice works fine but the taste will be slightly different from the original version. Use broken raw rice if you want closer texture.

2.Can I reduce ghee in this recipe?

You can reduce a little but not too much. Ghee is the main taste in this recipe, so it won't taste the same if you cut it down a lot.

3.Why my payasam becomes hard after cooling?

It means it got overcooked. Try to switch off when it is still little loose. As it cools, it becomes thick and perfect.

4.Is it okay to skip coconut?

Coconut adds a nice bite, but you can skip if you don't like or don't have. It will still taste good, just less chewy.

5.Can I add ghee-fried cashews?

Yes of course. It adds more flavor. I didn't fry here because the payasam already has lots of ghee.

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