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Nei Payasam Recipe

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • ½ cup unakkalari rice I used broken variety
  • 4 tablespoon ghee
  • 1 cup jaggery
  • 3 cups water
  • ¼ cup grated coconut
  • ¼ teaspoon cardamom powder
  • 1 tiny pinch dry ginger powder
  • 7 cashews

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 minutes, 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

  • 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.
Nutrition Facts
Nei Payasam Recipe
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.
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