Nei Payasam
Ghee-rich jaggery rice payasam — short-grain raw rice fried in a generous quantity of pure cow's ghee until each grain turns opaque and faintly golden, then boiling water added and the rice simmered until completely soft, at which point dissolved jaggery in water is added along with cardamom and dried ginger (chukku) and the whole reduced until thick. More ghee is added progressively during cooking; cashews and raisins fried in ghee are folded in at the end. The nei (ghee) payasam is darker, richer, and more intensely flavoured than the milk-based arisi payasam; the jaggery gives it a deep brown colour and molasses notes. The definitive payasam offering at Kerala and Tamil Nadu temples — particularly associated with the Guruvayur and Sabarimala traditions; considered the most auspicious payasam for major vows.
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Recipe
Ingredients
| 1 cup | raw rice |
| 2 cups | jaggery |
| 3 cups | water |
| 1/4 cup | ghee |
| 1/4 cup | grated coconut |
| 2 tablespoons | cashew nuts |
| 2 tablespoons | raisins |
| 1/2 teaspoon | cardamom powder |
| — | salt to taste |
Instructions
- 1 Wash the rice thoroughly and cook it with 2 cups of water until soft.
- 2 In a separate pan, dissolve the jaggery in 1 cup of water over medium heat to make a syrup. Strain to remove impurities.
- 3 Add the cooked rice to the jaggery syrup and mix well.
- 4 In a small pan, heat ghee and fry the cashew nuts until golden brown, then add the raisins and fry until they puff up.
- 5 Add the fried cashew nuts and raisins to the rice-jaggery mixture.
- 6 Stir in the grated coconut, cardamom powder, and a pinch of salt.
- 7 Cook the mixture on low heat, stirring continuously, until it thickens and the ghee starts to separate.
- 8 Serve warm or at room temperature.
Tips
For a richer flavor, use freshly grated coconut and adjust the sweetness by varying the amount of jaggery.