Nei Payasam is very special in Kerala Temples. Red rice is traditionally used to cook this payasam. As the name suggests, nei/ghee is used liberally and the consistency is thick compared to other payasam/kheer varieties. I have used Kodo Millet for this recipe.
- 1/4 Cup Kodo Millet
- 1/4 Cup Grated Coconut
- 1/4 Cup Ghee
- 1/2 Cup Water for Cooking Millet
- 1/4 Cup + 2 Tbsp Jaggery Powder
- 1/4 Cup Water for making Jaggery syrup
- 1/4 Tsp Dry Ginger Powder
- 1/4 Tsp Cardamom Powder
- 2 Tbsp Roasted Cashew nuts
- Wash and soak millet for 30 minutes, drain.
- In a 2 Ltr Cooker add drained millet, ghee dry ginger powder, cardamom powder, grated coconut and 1/2 Cup water.
- Cook on high for 4 whistles. Let pressure settle down.
- Meanwhile make jaggery syrup. Mix water to the jaggery powder and heat till it becomes a thick syrup.
- Open and mix the jaggery syrup with the cooked millet. Add ghee roasted cashew nuts and serve.
Subscribe and receive new recipes via email
1. Little, Barnyard or Foxtail Millet can also be used for this recipe.