Nai Payasam Recipe - Cooked rice cooked with plenty of ghee, jaggery and flavoured with ghee fried coconut pieces.

This recipe is contributed by Member shobhana vijay.

Main Ingredients : Rice, Ghee

Cuisine : Kerala

Course : Desserts

Nai Payasam

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Nai Payasam Recipe - how to make Nai Payasam


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 6

Level Of Cooking : Medium


  • Rice raw1 cup

  • Ghee 1 1/2 cups

  • Coconuts chopped4 teaspoon

  • Jaggery (gur) 4 cups

  • Sugar 1 tablespoon


Step 1

Cook rice in the pressure cooker for one whistle on high heat.

Step 2

Reduce heat and further cook for five minutes.

Step 3

Fry the coconut pieces in two teaspoons of ghee and set aside.

Step 4

Take jaggery in a pan and add water just enough to submerge it.

Step 5

Cook on medium heat till all the jaggery melts. Strain the syrup through a sieve to remove dirt.

Step 6

Pour back the jaggery syrup into another pan.

Step 7

Add four teaspoons of ghee and let it cook for few minutes.

Step 8

Add one cup ghee, little by little, every three minutes till the syrup forms a two string consistency.

Step 9

Add the cooked rice and keep stirring and also keep adding the remaining ghee, little by little, till it gets over.

Step 10

The payasam should have a thick pouring consistency.

Step 11

Add the fried coconut pieces and stir. Serve warm.