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
Method:
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.
Notes:
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!
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This post is for the Foodie Monday Blog Hop. The theme this week is ‘Onam Recipes’.
I’m also sharing this with Fiesta Friday #236, whose co-hosts this week are Julianna @ Foodie on Board and Debanita @ Canvassed Recipes.
Oh my mouth is just watering for this kheer! I am so glad that you have popped over to Fiesta Friday this week to share this lovely dish with us! Cheers! 😀
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@chefjulianna
Thank you so much for your kind words! 🙂
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Looks so delicious & tempting! Shall I take a spoonful of nei payasam ? 🙂
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@Megala
Thank you! 🙂
Why just one spoonful? Come over, and I’ll serve you a cupful of this payasam. 🙂
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Haha! Thanks !! 🙂
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Such a droolesome share Priya ! We are a great fan of coconut jaggery and ghee and the rice payasam using our favourite combo looks so irresistible ! Thanks for this lovely share .
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@poonampagar
Thank you so much, Poonam! 🙂
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Lovely. Thank you
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@Kurian
Thank you!
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This really sounds delicious, I’m going to try and get these ingredients here in France! I’ve not heard of coconut jaggery. I went to Kerala about 14 years ago and it is still one of the most fabulous places I ever visited. Enjoy the festival…
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@Caro
Thank you so much for the wishes! 🙂
This is, indeed, a delicious dish, though quite simple to make. You must absolutely try this out if you manage to get hold of the ingredients.
BTW, coconut and jaggery are two separate ingredients.
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I love reading about food from other cultures. I don’t have a sweet tooth but I think my other half would love this.
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@gingeybiteseats
Do try this recipe out some time! 🙂
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I should have seen this post earlier. I was at a south Indian store yesterday and saw matta rice and several other varieties but wasn’t sure how to use them.
Love the red hue it gave to payasam.
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@Balvinder
Oh, oh! Matta rice is very simple to use, especially the broken one. I have a couple of recipes using broken matta rice on my blog – you could take a look at them. 🙂
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Wow awesome recipe. I can imagine the heavenly taste. Loved that the kheer don’t need milk. I can’t enjoy kheer due to lactose allergy. Now I have a delicious recipe without milk. Superb share.
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@Batter Up With Sujata
Oh, you must absolutely try this kheer recipe out! 🙂 I’m pretty sure you will love it.
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Sure dear 😊
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It’s my first time to encounter this recipe, although I might have something similar back home…as we have a lot of rice cakes…looks yummy!
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@mariegizelle
Thank you so much! 🙂
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Wow..would love to try the Nei payasam…ghee rice coconuts and jaggery combo sounds divine to me.
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@Saswati
Thank you! You’ll love this payasam, I’m sure. Do try it out some time. 🙂
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have never tried any form of payasam but have heard so much about this famous delicacy. Ingredients in your version seem to be delicious together and so apt for the festivities!! Lovely!
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@afoodiehousewife
Thank you so much! 🙂
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Nei payasam looks so tempting. Loved your version of Nei Payasam. Fantastic share for the theme Priya.
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@Preethi’s Cuisine
Thank you so much! 🙂
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As I reading the description and recipe of this awesome kheer, couldn’t stop drooling. Love the ghee and coconut combination in the kheer. I would not shy away from either.
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@Mayurisjikoni
I’m sure you will love this payasam!
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So delish and exotic 🙂
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@Kritisinghal2403
Thank you! 🙂
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