Aravana Payasam | Nei payasam recipe

Aravana Payasam | கேரளா ஸ்பெஷல் அரவணப் பாயாசம் | Nei payasam recipe | temple prasadam | navaratri recipe with step-by-step pictures and video recipe. Check out the nei payasam. If you like the video, please SUBSCRIBE to my channel.

Aravana Payasam

Aravana payasam is a delightful and rich dessert from Kerala, known for its sweet and dense texture. It's traditionally offered as a prasadam (holy offering) in temples. This payasam is made with rice, jaggery, and ghee, giving it a unique flavor that's both comforting and indulgent.

Rice for Kerala temple payasam

Traditionally red Rice is used but you can use rice of your choice. 

Jaggery for ghee Payasam 

Traditionally dark brown is used as it gives nice color

Amount of ghee

Adjust ghee according to your preference

How long should I cook?

Jaggery based sweets thicken over time so avoid cooking for a longer time.

See more Payasam recipes

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Ingredients

½ cup rice

6 tablespoon ghee

250 g jaggery

½ cup water

¼ teaspoon cardamom powder

½ teaspoon ginger powder

6 tablespoon ghee

2 tablespoon coconut

8 Cashews

How to make Aravana payasam with step by step pictures

• Wash rice and cook until soft

• Boil jaggery and water until the jaggery melts; keep aside

• Roast cashew and coconut in 2 tablespoon ghee and keep aside

• Filter jaggery water and boil

•  Add cooked rice and 3 tablespoon of ghee; cook for 2 minutes

• Add ginger powder, 1 tablespoon of ghee, and cardamom powder; cook until it comes together. Payasam thickens over time, so avoid overcooking

•  Add roasted coconut and cashew; mix well and turn off the stove

Aravana payasam

nei payasam

5 from 1 vote

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Ingredients

• ½ cup rice
• 6 tablespoon ghee
• 250 g jaggery
• ½ cup water
• ¼ teaspoon cardamom powder
• ½ teaspoon ginger powder
• 6 tablespoon ghee
• 2 tablespoon coconut
• 8 Cashews

Instructions

• Wash rice and cook until soft
• Boil jaggery and water until the jaggery melts; keep aside
• Roast cashew and coconut in 2 tablespoon ghee and keep aside
• Filter jaggery water and boil
• Add cooked rice and 3 tablespoon of ghee; cook for 2 minutes
• Add ginger powder, 1 tablespoon of ghee, and cardamom powder; cook until it comes together. Payasam thickens over time, so avoid overcooking
• Add roasted coconut and cashew; mix well and turn off the stove

Video

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