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Ney payasam, Kerala rice with jaggery and ghee

Ney payasam, Kerala rice with jaggery and ghee

Desserts

The “ney payasam” of the temples in Kerala: a sweet rice pudding made with cooked rice, jaggery (unrefined sugar), and ghee (clarified butter), studded wi…

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Recipe from Manojk, Rajithfars, adapted by Recette de cuisine · · updated on

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Unlike other payasams, ney payasam is traditionally cooked in a uruli, a large metal bowl. Once the rice is cooked, it is simmered for a long time with jaggery and ghee, which give it its characteristic brown color and aroma.

Ingredients and directions

  • Prep time10 min
  • Cook time1 hr
  • Total1 hr 10 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$7.79 $0.78 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

10 people
  • $1.46
  • $5.28
  • $0.67
  • $0.38

Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.

Directions

  1. In a uruli (a traditional Japanese bowl) or a large, heavy-bottomed saucepan, bring the water to a boil.
  2. Wash the rice and pour it into boiling water; let it cook until it is tender.
  3. Add the jaggery and ghee, and stir constantly until the mixture thickens and becomes dry.
  4. Add the chopped coprah and mix well. ≈ 4 min
  5. Finally, add the cashews and grapes, mix well, and serve. ≈ 4 min

The bill

Ney payasam, Kerala rice with jaggery and ghee

  • Approximately 600g of rice (about 2 cups)$1.46
  • 150 g of ghee$5.28
  • 50 g of cashew nuts$0.67
  • 50 grams of grapes$0.38

Total$7.79

that's $0.78 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • Approximately 600g of rice (about 2 cups)
  • 1 kg of jaggery
  • 150 g of ghee
  • ½ dry coconut (copra)
  • 50 g of cashew nuts
  • 50 grams of grapes
  • Approximately 2 liters of water (about 1.5 gallons)

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