Nei Payasam | Sharkara Payasam: Temple Style Rice and Jaggery Kheer from Kerala

Nei Payasam is a delectable rice and jaggery kheer loaded with ghee (and hence the word Nei in its name). A must-have for many poojas, including Bhagavathi Sevai, this easy-to-make kheer is also served as naivedyam in most Kerala temples.

Nei Payasam needs just three ingredients Rice, Jaggery and Ghee, with the last being used in generous amounts. The result is a decadent, aromatic, gooey Payasam that is food for the Gods. Having a spoon of this traditional kheer from Kerala makes you realise why the Gods and Goddesses seem to favour it as a naivedyam.

Making the Perfect Nei Payasam

• If possible, use rice that is relatively new (3-4 months from harvest) to make this kheer. Aged rice does not become mushy quickly and that affects the texture of this dish.
• In Kerala, they use a special kind of rice called Unakkalari to make this payasam.
• Cook the rice well using 3 times the water. After cooking the rice grains should become very soft but still hold shape.
• The jaggery used in this recipe should be the unrefined and dark brown in colour. This will give the payasam its characteristic flavour and golden brown colour.
• Be generous with the amount of ghee you use; it is called Nei Payasam or Ghee Kheer after all. 🙂

How is Nei Payasam Different from Aravana Payasam?

When I was researching Aravana Payasam, I saw that many people referred to it as Nei Payasam. However, that was not my experience and so I called both Srividya K and Shobha N, both of whom are from Kerala and are well-versed in the traditions of God’s Own Country. Shobha even roped in her husband, who is yet another person who is deeply rooted in traditions of Kerala.

Other South Indian Kheer Recipes for You To Try

• Aravana Payasam | Aravanam | Kerala Red Rice and Jaggery Kheer
• Bellam Paramannam | Andhra Rice and Jaggery Kheer
• Pal Payasam | Doodh ki Kheer

How to Make Nei Payasam?

1. Cooking the Rice
   1. Wash 1/2 cup rice well under running water.
   2. Add 1.5 cup water and pressure cook for 3 to 4 whistles. You can also cook on open flame. Over medium heat, cook the rice till it is very soft.
   3. Let the cooker depressurise naturally and remove the rice from the cooker.
   4. Using a heavy ladle mix the rice well so that it is mashed a bit. Don’t mash it completely.
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2. Making the Jaggery Syrup
   1. To 1.5 cups of grated dark coloured jaggery (or jaggery powder), add 1/2 cup water.
   2. Over medium flame, heat this mix till the jaggery melts completely.
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3. Making the Nei Payasam
   1. Now add the cooked rice and mix well.
   2. Let the rice and jaggery mix cook together for 5 minutes.
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   3. Finally add 1/4 cup ghee, 1/2 tsp cardamom powder, and mix well.
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   4. Over medium flame, let the Payasam cook for 7 to 10 minutes. Keep stirring at regular intervals.
4. {Optional} The Finishing Touch
   1. Heat 1 tbsp of ghee.
   2. Add 2 tsp finely chopped coconut pieces.
   3. Stir-fry the coconut pieces till they start changing colour and become light brown.
   4. Add to the Nei Payasam and mix well.
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5. Serving and Storing Suggestions
   1. Offer the Nei Payasam as naivedyam and serve as prasadam.
   2. I find that this Payasam tastes the best when it is piping hot.
   3. The Nei Payasam stays fresh at room temperature for several days. Just reheat it before serving it.

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Recipe for Nei Payasam

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Nei Payasam | Sharkara Payasam

Aruna

Nei Payasam is the legendary Kerala rice and jaggery payasam laden with ghee (nei). Served piping hot as prasadam at temples, this payasam is delicious, gooey, and simply food for Gods.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Dessert, Naivedyam, Sweet

Cuisine Gluten Free, Indian, Indian Temple Cuisine, Kerala, South Indian, Vegetarian

Servings 6 People

Calories 424 kcal

Equipment

• Heavy-bottomed vessel (1 ltr capacity)
• Vessel to cook rice
• Pressure Cooker (Optional)
• Ladle

Ingredients

  

1x2x3x

• 1/2 Cup Rice See Notes
• 1.5 Cup Jaggery
• 1/2 Cup Ghee
• 1/2 tsp Cardamom Powder
• 1.5 Cups Water

Optional

• 1 tbsp Ghee
• 1 tbsp Finely Chopped Coconut

Instructions

 

Cooking the Rice

• Wash 1/2 cup rice well under running water.
• Add 1.5 cup water and pressure cook for 3 to 4 whistles. You can also cook on open flame. Over medium heat, cook the rice till it is very soft.
• Let the cooker depressurise naturally and remove the rice from the cooker.
• Using a heavy ladle mix the rice well so that it is mashed a bit. Don’t mash it completely.

Making the Jaggery Syrup

• To 1.5 cups of grated dark coloured jaggery (or jaggery powder), add 1/2 cup water.
• Over medium flame, heat this mix till the jaggery melts completely.

Making the Nei Payasam

• Now add the cooked rice and mix well.
• Let the rice and jaggery mix cook together for 5 minutes.
• Finally add 1/4 cup ghee, 1/2 tsp cardamom powder, and mix well.
• Over medium flame, let the Nei Payasam cook for 7 to 10 minutes. Keep stirring at regular intervals.

{Optional} The Finishing Touch

• Heat 1 tbsp of ghee.
• Add 2 tbsp finely chopped coconut pieces.
• Stir-fry the coconut pieces till they start changing colour and become light brown.
• Add to the Nei Payasam and mix well.

Serving and Storing Suggestions

• Offer the Nei Payasam as naivedyam and serve as prasadam.
• The Nei Payasam stays fresh at room temperature for several days. Just reheat it before serving it.

Notes

• Use relatively freshly harvested rice (3 to 4 months old) to make this Payasam as this rice will become very soft after cooking.
• In Kerala, they use a special kind of rice called Unakkalari rice to make this Nei Payasam.
• I find that Nei Payasam tastes the best when it is piping hot.

Nutrition

Calories: 424 kcalCarbohydrates: 63 gProtein: 1 gFat: 18 gSaturated Fat: 11 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 5 gCholesterol: 45 mgSodium: 4 mgPotassium: 23 mgFiber: 1 gSugar: 51 gVitamin C: 1 mgCalcium: 24 mgIron: 1 mg

Keyword Bhagavati Sevai Prasadam, Kheer, Nei Payasam, Payasam, Sharkara Payasam

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!