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You are here: Home / Onam Sadhya Menu / Nei Payasam Recipe-Sharkara Payasam Recipe

Nei Payasam Recipe-Sharkara Payasam Recipe

June 8, 2015 by Sharmilee J 14 Comments

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.

Nei Payasam Recipe

Nei Payasam Recipe

Preparation Time:10 mins | Processing Time : 20 mins | Serves:2
Recipe Category: Sweet | Recipe Cuisine: Indian

Unakkalari Rice – 1/2 cup(I used broken variety)
Ghee – 4 tbsp
Jaggery – 1 cup, Water – 1 cup
Water – 2 cups
Grated Coconut – 1/4 cup
Cardamom powder – 1/4 tsp
Dry Ginger Powder – a tiny pinch
Cashews – 7 broken

Method:

  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

My 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.

Nei Payasam Recipe

Tags: nei payasam recipe,nei payasam,sharkara payasam,sharkara payasam recipe,sabari malai temple payasam,how to make nei paysam,prepare neipayasam,easy nei payasam recipe,step by step nei payasam recipe

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Reader Interactions

Comments

  1. Sherin Deepu says

    June 8, 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 says

    June 8, 2015 at 3:57 pm

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

    Reply
  3. Shobha says

    June 8, 2015 at 4:06 pm

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

    Reply
  4. Nancys Cookery says

    June 10, 2015 at 5:55 pm

    Payasam looks delicious…

    Reply
  5. Nila Abdul says

    June 17, 2015 at 5:54 am

    Looks very Yummy

    Reply
  6. Nimisha Ashish says

    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 says

      April 24, 2017 at 7:07 am

      I used jaggery here…

      Reply
  7. Neethu says

    September 15, 2017 at 5:16 pm

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

    Reply
    • Sharmilee J says

      September 18, 2017 at 6:33 am

      yes you can use

      Reply
  8. Aswini Prabhakaran says

    October 6, 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 says

      October 12, 2017 at 7:59 am

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

      Reply
  9. lakshmi says

    October 26, 2017 at 12:26 pm

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

    Reply
  10. Sandhya says

    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 says

    April 2, 2020 at 1:34 pm

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

    Reply

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