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    You are here: Home / Recent Posts / Nei Payasam | Sharkara Payasam

    Nei Payasam | Sharkara Payasam

    Last Updated On: May 30, 2022 by Sharmilee J

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    Nei Payasam is a yummy, buttery pudding made by cooking rice in jaggery syrup & ghee and flavoured with nuts. Nei Paysam is commonly made on Onam Sadya and for special occasions. Nei Payasam is easy and quick to make.Nei Payasam Recipe
    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.

    More traditional recipes

    Nei Payasam Recipe

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    Nei Payasam

    Nei Payasam is a yummy, buttery pudding made by cooking rice in jaggery syrup & ghee and flavoured with nuts. Nei Paysam is commonly made on Onam Sadya and for special occasions. Nei Payasam is easy and quick to make.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 1/2 cup unakkalari rice I used broken variety
    • 4 tablespoon ghee
    • 1 cup jaggery
    • 3 cups water
    • 1/4 cup grated coconut
    • 1/4 teaspoon cardamom powder
    • a tiny pinch dry ginger powder
    • 7 cashews broken

    Instructions

    • Soak jaggery in warm water(till immersing level) , crush it well.
    • Then heat it up until it is slightly thick (no string consistency needs to be checked). Cool down, strain and keep aside.
    • Measure rice and add it to pressure pan, rinse it well first. Then add 2 cups of water.
    • 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.
    • Mix well and cook in low flame till the jaggery syrup blends well with the rice.
    • Now add grated coconut.
    • Mix well and cook for 2 mins, then add ghee little by little.
    • 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 Nei Payasam hot / warm!

    Notes

    • You can even add ghee fried cashews but as there is lots of ghee in the payasam its better to add as such.
    • Don’t cook till very thick as it will harden further after cooling down. The consistency is more like sweet pongal.
    • This payasam is very rich so it is always served in small portions.
    • Unakkalari is a special type of Kerala Raw rice which gives a unique flavour to the payasam. I had broken variety so used it up, you can use the whole rice too.
    • Don’t make jaggery syrup too diluted.
    • The color of the payasam depends totally on the jaggery color.
    Nutrition Facts
    Nei Payasam
    Amount Per Serving (150 ml)
    Calories 964 Calories from Fat 351
    % Daily Value*
    Fat 39g60%
    Saturated Fat 25g156%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 10g
    Cholesterol 77mg26%
    Sodium 23mg1%
    Potassium 133mg4%
    Carbohydrates 145g48%
    Fiber 3g13%
    Sugar 102g113%
    Protein 5g10%
    Vitamin C 0.2mg0%
    Calcium 52mg5%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Nei Payasam Recipe Step by Step

    1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Cool down, strain and keep aside.
      How to make Nei Payasam - Step1
    2. Measure rice and add it to pressure pan,rinse it well first.Then add 2 cups of water.
      How to make Nei Payasam - Step2
    3. Pressure cook for atleast 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 addd jaggery syrup.
      How to make Nei Payasam - Step3
    4. Mix well and cook in low flame till the jaggery syrup blends well with the rice.Now add grated coconut.
      How to make Nei Payasam - Step4
    5. Mix well and cook for 2 mins, then add ghee little by little.
      How to make Nei Payasam - Step5
    6. Keep mixing, at one stage the payasam will get thick and saucy in consistency.Add cashews,cardamom powder, dry ginger powder and switch off.
      How to make Nei Payasam - Step6

    Serve hot / warm!
    Nei Payasam Recipe

    Expert Tips

    • You can even add ghee fried cashews but as there is lots of ghee in the payasam its better to add as such.
    • Don’t cook till very thick as it will harden further after cooling down.The consistency is more like sweet pongal.
    • This payasam is very rich so it is always served in small portions.
    • Unakkalari is a special type of Kerala Raw rice which gives a unique flavour to the payasam.I had broken variety so used it up, you can use the whole rice too.
    • Don’t make jaggery syrup too diluted.
    • The color of the payasam depends totally on the jaggery color.

    Nei Payasam Recipe


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    Filed Under: Onam, Payasam/Kheer, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Sherin Deepu

      June 08, 2015 at 2:38 pm

      Aahahaha….. what a delight to the eyes. We had these as prasadam at th elocal temple. They look soo tasty…slurp

      Reply
    2. Kushi S

      June 08, 2015 at 3:57 pm

      WOW!!I am in love with your presentation. Its so beautiful!

      Reply
    3. Shobha

      June 08, 2015 at 4:06 pm

      Delicious Nei Payasam.. Been a long time since I ate it.

      Reply
    4. Nancys Cookery

      June 10, 2015 at 5:55 pm

      Payasam looks delicious…

      Reply
      • Kiruba

        July 03, 2023 at 12:49 pm

        Wat rice is that can i know the name correctly in tamil

        Reply
        • Sharmilee J

          July 11, 2023 at 7:45 am

          Sorry..I dont know whats it called in tamil
          Its a kerala pink raw rice you can replace it with our regular raw rice too

          Reply
    5. Nila Abdul

      June 17, 2015 at 5:54 am

      Looks very Yummy

      Reply
    6. Nimisha Ashish

      April 13, 2017 at 9:07 pm

      Hi,
      Looks delicious
      Would like to know whether have you used palm jaggery or regular one. I have been longing for ambala style sharkara paysam.

      Please help. Which would be a better option for this style of paysam: palm or regular jaggery.

      Thank you !
      Nimisha

      Reply
      • Sharmilee J

        April 24, 2017 at 7:07 am

        I used jaggery here…

        Reply
    7. Neethu

      September 15, 2017 at 5:16 pm

      Can we take matta broken rice for making this nei payasam? Or pacchari?

      Reply
      • Sharmilee J

        September 18, 2017 at 6:33 am

        yes you can use

        Reply
    8. Aswini Prabhakaran

      October 06, 2017 at 10:59 am

      Hi Sharmi,
      I exactly followed ur recipe and the result was a fantabulous finger licking nei payasam…It was absolutely delicious. I prepared this yesterday for my dear daughter’s first Bday sadhya and she loved it sooooooo much..And same with my husband too. He is a serious fan of nei payasam and started licking the remains in uruli..He told me that he wasn’t aware that I know to make such delicious payasam..I am so happy and all these credits go to u as you have posted a wonderful recipe..sorry for the long post..Thanks again for the wonderful recipe..
      Suggestion: can add fried coconut bits, few Tulsi leaves and chethi poi for additional temple flavour

      With Love,
      Achu.

      Reply
      • Sharmilee J

        October 12, 2017 at 7:59 am

        So glad to hear such comments…Sure will try with tulsi leaves next time

        Reply
    9. lakshmi

      October 26, 2017 at 12:26 pm

      hai..sharmilee…i tried your recipe and the result was a yummy yummy payasam…

      Reply
    10. Sandhya

      April 21, 2019 at 9:35 am

      Thank you so much dear, made this payasam today, it has come awesome, amme saranam, kept it as prasadam…

      Reply
    11. Nitu

      April 02, 2020 at 1:34 pm

      Tried ur recipe…It turned out to be awesome…thank u

      Reply
    12. Hema Shenoy

      August 28, 2020 at 8:17 pm

      Hi Sharmilee!
      I tried your recipe and the result was finger licking tasty payasam.Just doubled the quantity and added fried coconut pieces insted of cashewnuts and raisins.My family loved it!thankyou for this simple and tasty recipe.

      Reply
    13. suchitra

      November 03, 2020 at 12:02 pm

      Hi,
      I made this with unakkalari, it was yummilicious, Thank you so much for the delicious recipie,… Will it be okay to use jeera rice as my unakkalari is used up and need to go to Kerala if I want to get more 🙁 ..

      Reply
      • Sharmilee J

        March 04, 2021 at 6:26 am

        You can try but the taste and flavour will vary.

        Reply
    4.50 from 6 votes (6 ratings without comment)

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