Nei Payasam/ Aravana Payasam

1 hour

Serves 6

Author: Rajni Ram

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Indulge in the divine decadence of Nei Payasam, the temple-style treat that will transport your taste buds to the enchanting land of Kerala. This Prasad, offered in revered temples, is a delightful concoction of rice, jaggery, and ghee. With each spoonful, you’ll be captivated by the rich flavors that dance on your palate. For a delectable twist, add chunks of Nendran Pazham or ripened Jackfruit. What’s more, this kheer boasts an extended shelf life, thanks to the careful cooking process.

Nei Payasam is also known as Aravana Payasam, and has been a part of our family tradition for generations, and now we’re bringing it to you. Made with love and a secret recipe passed down from my grandmother, this sweet treat is the perfect Prasadam to offer to the goddess during the auspicious Bhagavat Seva. With every spoonful, you’ll experience a harmonious blend of flavors that will transport you to a state of pure bliss. Don’t miss out on this authentic and sacred indulgence.

While you are here take a look at other festival recipes like – Sooji Halwa, Thengai Therattipal, Coconut Barfi, Pumpkin Halwa, Kozhukattai, Nei Appam, and more.

Ingredients

Rice 1 cup ( short grained)

Jaggery 1.5 cups powdered

Water as required to cook rice

Ghee 1/2 cup

Cashew Nuts a few

Raisins a few

Cardamom powder 1)2 tsp

Coconut brokens 1 tbsp

Dry ginger powder- less than 1/4 tsp

Additional garnish

Chopped Nendran Pazham ( Kerala Banana)

Chopped ripened Jackfruit a few pieces.

Wash the rice well, and take it in a heavy bottomed Pan or Urli. Add 2.5 cups water and begin cooking the rice. Keep stirring from time to time. Add more water if required to cook the rice. ( Refer Notes)
Now take the jaggery in a pan, add 1/4 cup water and put it on the burner to melt. Let it cool down, filter it out to remove any impurities and set aside.
When the rice is cooked ( almost 90 percent cooked), that is you are able to mash it between your fingers( and the grains are separate and not mushy), add the jaggery water and the ghee( retain sone ghee for frying the nuts and raisins). Keep stirring this mixture until it comes to a boil and also starts thickening.
Add the dry ginger powder( if using), and the cardamom powder at this stage. Now add the reserved ghee to a pan and fry the cashews raisins, and fresh coconut brokens, until light brown and add them to the Payasam. If you like, you can add Nendran Pazham bits ( Kerala Banana) or ripened jackfruit at this stage. The Nei Payasam is ready to serve.

Wash the rice well, and take it in a heavy bottomed Pan or Urli. Add 2.5 cups water and begin cooking the rice. Keep stirring from time to time. Add more water if required to cook the rice. ( Refer Notes). Now take the jaggery in a pan, add 1/4 cup water and put it on the burner to melt. Let it cool down, filter it out to remove any impurities and set aside. When the rice is cooked ( almost 90 percent cooked), that is you are able to mash it between your fingers( and the grains are separate and not mushy), add the jaggery water and the ghee( retain some ghee for frying the nuts and raisins). Keep stirring this mixture until it comes together, and begins to thicken. Add the dry ginger powder( if using), and the cardamom powder at this stage. Now add the reserved ghee to a pan and fry the cashews raisins, and fresh coconut brokens, until light brown and add them to the Payasam. If you like, you can add Nendran Pazham bits ( Kerala Banana) or ripened jackfruit at this stage. The Nei Payasam is ready to serve.

Notes:

Any short grained rice variety can be used. White or brown. Ensure that you cook it as recommended. Well cooked, but not mushy.
Use good quality jaggery . Adding dry ginger powder. It is usually added to take care of acidity that jaggery can cause.
Chop the fresh coconut into thin and flat chips.
Adding fruits like Kerala Banana, or ripened jackfruit are optional. In our house we enjoy it plain, temple style .
This dish can be made ahead and has a long shelf life because we have cooked the rice aldente. Therefore is a great make ahead Prasad option.