This year, the festival of Onam falls on August 27. I am eagerly waiting for the day to arrive, so I can lay my hands on a typical Onam sadya (a traditional plantain-leaf feast served on the occasion of Onam). 😉 Till then, I plan to herald the festival on my blog through a series of Onam-special recipes, courtesy of my mother-in-law who hails from Palakkad.
Today, I present to you the recipe for Nei Payasam, a Kerala-style kheer made with matta rice. This payasam is typically served in the course of an Onam sadya. It is also commonly prepared during weddings and other festive occasions, and as an offering to God in the temples of Kerala.
‘Nei payasam‘ literally translates into ‘kheer with ghee‘, and, true to its name, this kheer is redolent of the goodness of ghee. All of us at home are big fans of this nei payasam, with its coconut-ghee flavour, and slurp it up by the bowlfuls. Yes, the bub included! 🙂
This kheer is traditionally made with jaggery, and is really sweet and rich and heavenly, especially to those with a huge sweet tooth like us. In fact, this dish is often referred to as ‘Kadu Madhura Payasam‘ or ‘kheer that is very sweet’ in Kerala households. I have slightly reduced the quantity of jaggery, ghee and coconut than what is usually used, but the payasam still tasted absolutely beautiful.
Now, without further ado, let’s get to the recipe for this Kerala nei payasam aka kadu madhura payasam, shall we?
Ingredients (serves 4-5):
- 1/2 cup broken matta rice
- 1 cup jaggery
- 1/2 cup fresh grated coconut
- 2 pinches of dry ginger powder (optional)
- 2 pinches of cardamom (elaichi) powder
- 4 tablespoons ghee (divided)
- 8-10 cashewnuts
- 1 tablespoon raisins
1. Wash the broken matta rice thoroughly under running water, a couple of times. Drain out all the excess water.
2. Pressure cook the washed and drained rice with 1 cup water for 4 whistles. Let the pressure release naturally.
3. In a heavy-bottomed pan, heat the jaggery together with 2 cups of water. Keep on high flame till the jaggery melts completely. Let the jaggery syrup come to a boil.
4. Now, turn the flame to medium. Add the cooked broken matta rice to the melted jaggery in the pan, along with the fresh grated coconut.
5. Cook on medium flame, stirring intermittently, till the mixture begins to thicken.
6. When the mixture starts thickening add in 2 tablespoons of ghee. Cook for a minute or so more, or till the mixture is thick, yet slightly runny.
7. Add in the dry ginger powder and cardamom powder. Mix well. Cook for a few seconds, then switch off the flame.
8. In another pan, heat the remaining 2 tablespoons of ghee. Add in the cashewnuts (broken) and the raisins. Once the raisins plump up, switch off the gas. Ensure the cashewnuts and raisins do not burn.
9. Add the plumped raisins and cashewnuts to the rice-jaggery mixture in the other pan. Mix well.
10. Serve the nei payasam hot, at room temperature or chilled.
1. I have used broken matta rice here, which is also called Palakkadan rosematta rice or Kerala red rice. You can use any variety of Kerala rice to make this nei payasam.
2. You can even add slivered almonds to the nei payasam. I haven’t.
3. I have used yellowish-coloured jaggery to make this payasam, which has contributed to its light colour. Traditionally, in Kerala homes, reddish jaggery is used, which gives the payasam a deep reddish-brown hue.
4. Some people add in slices of banana to the payasam, after it is cooked. I have skipped that.
5. The quantities of rice, jaggery, water and ghee above were just perfect for us. You may increase or decrease the quantities of these ingredients, as per personal taste preferences.
6. Make sure the cashewnuts and raisins do not get burnt.
7. For best results, use good-quality grainy ghee and jaggery. Also, ensure that you use freshly grated coconut.
8. You can add in a few slivers of coconut while frying the raisins and cashewnuts. I haven’t.
9. Do not overcook the payasam, as that will lead to the rice getting overly hard. Also, add in the rice when the jaggery has fully melted and the syrup is beginning to boil.
10. Remember that the rice needs to be pressure cooked well, but should not be overlooked. A slightly grainy texture works best for this nei payasam.
11. Switch off the gas when the payasam has thickened considerably, but is still quite runny. It thickens quite a bit more on cooling.
Did you like this recipe? Do tell me, in your comments!
This post is for the Foodie Monday Blog Hop. The theme this week is ‘Onam Recipes’.