Kerala Nei Payasam: A Decadent Buttery Rice Pudding

By Devi Poojari

This temple-style rice pudding that is usually served as part of Onam sadya or on special occasions is in fact extremely simple to make when you’re craving for something sweet and delicious.

INGREDIENTS

½ cup broken rice 4 tablespoons ghee ¾ cup jaggery 2.5 cups water ¼ cup grated coconut ½ teaspoon cardamom powder ¼ teaspoon dry ginger powder 8-10 cashews, broken

METHOD

Start off by frying the cashews in ghee until golden brown and removing on to a paper towel.

METHOD

Warm the water and soak the jaggery in it until it dissolves completely.

METHOD

Simmer the jaggery liquid until it thickens slightly while you cook the rice separately in a pressure cooker.

METHOD

Cook the rice until soft but not too mushy and add the jaggery syrup to the cooked rice.

METHOD

Continue to stir until the jaggery is thoroughly incorporated into the rice and you have a semi-solid mixture.

METHOD

Add the ghee gradually, followed by the grated coconut, cardamom and ginger powders.

METHOD

As the payasam reaches a saucy consistency, add the fried cashews and turn off the heat. Serve warm.