Ney payasam/ rice pudding with jaggery and ghee

4 servings
15 min
20 min
Very Easy


Number of serving: 4
1/2 cup rice

1 1/2 cups jaggery

1/2 cup ghee/clarified butter

1/4 cup cashews and green raisins

1 -2 tablepsoon thinly sliced coconut pieces

1/4 teaspoon cardamom powder

1/4 cup water


  • Wash rice and pressure cook with 1 cup of water about 2 -3 whistles till its soft.
  • Now take a thick bottomed pan and melt the jaggery in 1/4 cup water on medium heat.
  • When the jaggery has all melted and comes to a boil, add the cooked rice and keep on stirring for about a minute.
  • Now you have to keep adding the ghee 1-2 teaspoon at a time and stir it well. Keep doing until you have used all the ghee and soon the payasam will start leaving the side of the pan.
  • This is the indication its done and time to remove from the heat. Now heat 1 tsp ghee and fry the cashews till golden.
  • Next fry the raisins till they puff up and last fry the bits of coconut till golden brown.
  • Add to the Payasam. Next add the cardamom powder and mix well.
  • Your Ney Payasam is ready to serve.


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