Kerala Nei Payasam is a beloved South Indian dessert that holds a special place in Kerala’s culinary heritage. My first try at making this dish was during Onam, and I fell in love with how the jaggery melts into the rice, creating a golden-brown dessert that’s impossible to resist. The generous use of ghee gives it a unique richness that sets it apart from other payasam varieties.
About the Recipe
This recipe takes basic ingredients and turns them into something magical. The rice cooks to perfect softness, while the jaggery adds natural sweetness. The fried cashews, sultanas, and copra add wonderful texture, and the cumin brings a subtle warmth. It’s perfect for festivals, special occasions, or just when you want something sweet and satisfying.
Why You’ll Love This Recipe
You’ll love how the ghee slowly mixes with the rice and jaggery, creating a rich, smooth texture. The golden-fried cashews add crunch, while the sultanas bring bursts of sweetness. It’s easy to make, though it needs some patience and stirring. The end result is so worth it – a dessert that’s both humble and luxurious. Plus, it fills your kitchen with the most amazing smell of toasted nuts and warm jaggery.
Kerala Nei Payasam
Cooking Tips
– Use good quality ghee for the best flavor
– Cook on low heat to prevent the jaggery from burning
– Stir constantly when adding ghee to avoid lumps
– Make sure the rice is fully cooked but not mushy
– Strain the jaggery mixture well to remove impurities
Serving and Storing Suggestions
Serves 6-8 people. Takes about 45 minutes to prepare. Serve hot in small bowls – it’s quite rich. Can be stored in the fridge for up to 2 days and reheated gently. Let it come to room temperature before reheating.
Similar Recipes
- Paal Payasam (Rice Kheer)
- Semiya Payasam
- Ada Pradhaman
Nutrient Benefits
Jaggery is rich in iron and minerals. Ghee contains healthy fats and aids digestion. Cashews provide protein and healthy fats, while cumin helps with digestion. Though this is a dessert, these traditional ingredients offer more than just sweetness.
Kerala Nei Payasam
Ingredients
- 1/2 cup Rice
- 3/4 cup Ghee
- 3 tbsp Cashewnus (halved)
- 3 tbsp Sultanas
- 1/4 cup Copra (cut into 1/4 inch cubes)
- 1 1/2 tsp Cumin Seeds
- 1 1/2 cups Jaggery (powdered)
Instructions
- Wash rice well and drain.2
- Pressure cook with 1 1/2 cups of water for 3 minutes.
- Heat 1 tblsp of ghee in a pan over low heat.
- Fry cashewnuts till golden and keep aside.
- Fry sultanas and keep aside.
- Add 1 tblsp of ghee to pan.
- Add copra and cumin seeds.
- Fry for 2 minutes till copra turns golden.
- Remove pan from heat and set aside.
- Mix jaggery and 1/2 cup of water in a pan over low heat.
- Cook and stir till jaggery dissolves.
- Strain through a muslin cloth into a heavy pan.
- Add the cooked rice and place pan over low heat.
- Simmer for about 10 minutes.
- Add 1/2 of the remaining ghee and continue to simmer for 5 more minutes, stirring all the time.
- Add the remaining ghee gradually.
- Mix till ghee is absorbed.
- Continue to cook for another 8 to 10 minutes till ghee begins to separate and float on top.
- Add the cashewnuts, sultanas, copra and cumin seeds.
- Remove from heat and Serve hot.
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Frequently Asked Questions
Can I use sugar instead of jaggery?
Yes, but jaggery gives a unique taste and color. If using sugar, reduce the quantity by 1/4 cup as it’s sweeter than jaggery.
Why do we need so much ghee?
The ghee is essential for the authentic taste and texture. It also helps preserve the payasam longer and makes it richer.
Can I make this ahead for a party?
Make it fresh if possible. If needed, prepare up to 24 hours ahead and reheat gently with a splash of warm milk.
