This traditional recipe from Kerela is made in the festivals of temples . This NEY PAYASAM is cooked by slow cooking method. NEY PAYASAM can be kept out for two three days. It won’t go bad. It is a Very precious recipe.

Prep. Time : 10 minutes

Cook. Time : 45 minutes


  1. 3/4 cup red rice matta
  2. 600g jaggery
  3. 1/2 cup + 1 tbsp ghee
  4. 2 inch long dry ginger
  5. 6 green cardamom
  6. 1/4 cup sliced coconut
  7. 3 cup water + 3/4 cup water


IMG_20190403_094132.jpgWash rice three times. Then allow it to dry in a stainer. Heat and pour one table spoon ghee in a heavy bottomed vessel. (We can make it in Uruli that is the traditional way). Then add the strained rice in the ghee.

IMG_20190403_094934.jpgStir to fry for two three minutes. When it becomes cooked pour 3 cups of water in it. Allow to boil. When it boils add a little ghee and simmer the low flame for cooking and close with a lid. During rice cooking time pour ghee in between and stir. After put flame on low and water will become dry.

IMG_20190403_093251Take another pan with 3/4 cup of water. Add jaggery in it and allow to boil. IMG_20190403_093819When the jaggery melts purify in a stainer. IMG_20190403_101049Add the jaggery syrup in the almost cooked rice.IMG_20190403_101206 Then pour some ghee also. When the ghee and jaggery syrup combines well. IMG_20190403_102421.jpgIt will become thick in consistency then add the powdered cardamom and dry ginger. IMG_20190403_104120.jpgThen golden fry thinly chopped coconut in little ghee. Add these fried coconut in the NEY PAYASAM. This fried coconut will give extra taste.


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