Nei Payasam

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Ghee Kheer
Cooks in: 20 Minutes Serves: 2 People

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. Wash and soak millet for 30 minutes, drain.
  2. In a 2 Ltr Cooker add drained millet, ghee dry ginger powder, cardamom powder, grated coconut and 1/2 Cup water.
  3. Cook on high for 4 whistles. Let pressure settle down.
  4. Meanwhile make jaggery syrup. Mix water to the jaggery powder and heat till it becomes a thick syrup.
  5. Open and mix the jaggery syrup with the cooked millet. Add ghee roasted cashew nuts and serve.


1. Little, Barnyard or Foxtail Millet can also be used for this recipe.

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  1. Thank you for demystifying the recipe for Neipayasam. Waiting to visit my children and make this all-time favourite delicacy.

    1. Hi Usha,
      Thanks so much for trying this recipe and sharing your experience. Glad to know that you liked it. Happy Onam!

  2. Hi vijaya
    Today tried your kodomillet nei payasam. Followed same measurement and cooking. Tasted awesome and felt better than traditional nei payasam. Healthy too. Loved the texture and flavour. Thank you very much vijaya for this yummy recipe.

    1. Hi Suganya,
      Thanks so much for your feedback. You never fail to motivate me by validating the recipes!

    1. Hi Sheriba,
      Happy to get a validation from you. Glad that your daughter loved it! Thanks so much for sharing your experience.

    1. Hi Sheriba,
      Coconut should be added along with other ingredients. Sorry, it’s missed out in the recipe. Will edit now. Thanks so much for asking.

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