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 | Sharkara Payasam A Bowl of Nei Payasam or Sharkara Payasam, the Kerala Rice, Jaggery, and Ghee Kheer](https://aahaaramonline.com/wp-content/uploads/2022/12/Nei_Payasam_Sharkara_Payasam-683x1024.webp)
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.
Nei Payasam | Aravana Payasam |
---|---|
Use White Rice or a type of rice called Unakkalari | Use Kerala Matta Rice |
Cook the rice first, and then add jaggery syrup and ghee | Fry the rice well in ghee, then cook it, and then add jaggery. |
The rice in this payasam will be soft and melt in your mouth. | The rice will be stiff and chewy because it has been fried in ghee. Also, Matta rice rarely becomes mushy. |
Typically, this payasam is what is served as naivedyam in the temple. | The prasadam available in cans is almost always Aravana Payasam. |
![Temple-style Rice Jaggery and Ghee Kheer from Kerala Nei Payasam, the temple-style Rice, Jaggery, and Ghee kheer from Kerala](https://aahaaramonline.com/wp-content/uploads/2022/12/Nei_Payasam_Kerala_Rice_Jaggery_Ghee_Payasam-1024x683.webp)
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?
- 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 Payasam cook for 7 to 10 minutes. Keep stirring at regular intervals.
- {Optional} The Finishing Touch
- Heat 1 tbsp of ghee.
- Add 2 tsp 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.
- I find that this Payasam tastes the best when it is piping hot.
- The Nei Payasam stays fresh at room temperature for several days. Just reheat it before serving it.
![](https://aahaaramonline.com/wp-content/uploads/2022/12/Nei_Payasam_Sharkara_Payasam_Kerala_Rice_Jaggery_Ghee_Kheer-1024x683.webp)
Recipe for Nei Payasam
Nei Payasam | Sharkara Payasam
Equipment
- Heavy-bottomed vessel (1 ltr capacity)
- Vessel to cook rice
- Pressure Cooker (Optional)
- Ladle
Ingredients
- 1/2 Cup Rice See Notes
- 1.5 Cup Jaggery
- 1/2 Cup Ghee
- 1/2 tsp Cardamom Powder
- 1.5 Cups Water
- 1 tbsp Ghee
- 1 tbsp Finely Chopped Coconut
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
So tempting…. Also, I appreciate the amount of research you made to bring the perfect recipe.
Thank you, Srividya. I am immensely grateful for friends like you who share their recipes and insights so freely. Indeed, I stand on the shoulders of giants to look further. 🙂