Aravana payasam or Nei Payasam is a wealthy and sacred temple-style candy made with rice, jaggery and ghee. This conventional providing from Kerala temples, particularly Sabarimala, has a deep flavour and a shiny end. Let’s see methods to make this excellent Aravana Payasam at house with step-by-step photos, suggestions.
It is often ready throughout festivals like onam and temple rituals and excellent as part of Sadhya (festive meal) with only a spoonful of this payasam is nice strategy to finish the meal.
Check out my Jackfruit payasam recipe and Ada pradhaman recipe on this web site.
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About Aravana Payasam
Aravana payasam is made with rice, jaggery and ghee as primary components. The quantity of ghee we add to the payasam provides the opposite title ‘Nei Payasam‘. Traditionally ready as a temple prasadam in Kerala, additionally it is excellent as a part of pageant meals like Onam Sadhya.
Aravana payasam has distinctive texture, style, color and flavour. Texture due to the kerala brief grain uncooked rice. Simmering in ghee and jaggery provides a caramelized style and the darkish Jaggery lends the deep hue of the prasadam. Chukku (dry ginger), cardamom and edible camphor contributes the divinely style.
With no difficult steps or components, you possibly can put together the nei payasam even if you’re a newbie.
Ingredients
Here are the components you must make Aravana payasam or nei Payasam
- Rice – Kerala uncooked rice – Unakalari – Chemba rice works finest however if you need you possibly can substitute with different uncooked rices like seeraga samba or such small uncooked rice grains.
- Jaggery – Use darkish jaggery for genuine outcomes. Usually Kerala jaggery is darkish and you should use it for all of the payasams.
- Ghee – Main ingredient that provides flavour, style to the payasam.
- Dry ginger – Sukku podi – Always use in Kerala sweets for flavour in addition to digestion, balances gastric brought on by jaggery.
- Cardamom – For flavour, added generously.
- Edible camphor – Optional however provides the flavour near temple-style prasadam
- Cashews – Added for crunch and its texture
- Coconut – Optional, however provides an excellent texture distinction in addition to balances the style
Please see my recipe card beneath for portions.
Step by step pictures
Let’s see methods to make aravana payasam with step-by-step pictures.
- Firstly, wash the rice effectively for 2-3 occasions. Use Kerala uncooked rice selection like Chamba pachari/ Unnakalari rice.
- Wash and put aside.
- After that, in a heavy bottomed pan, warmth 2 tablespoon of ghee and roast cashes.
- Once golden, drain from ghee and put aside.
- Then, in the identical ghee, add coconut items and fry them in meidum warmth till golden. Make certain to maintain stirring for even browing. Drain from ghee and put aside.
- Add the rice and provides it a fast combine within the ghee. Do not roast for longer.
- After that, add 2 cups water for ½ cup rice.
- Cook coated for 30 – 40 minutes.
- Meanwhile take crushed jaggery with ½ cup water and blend effectively utilizing a ladle to dissolve it.
- Smash effectively with ladle if there’s any larger items to lock dissolving. Set apart.
- Check rice for doneness. It must be smooth to press. All water must be absorbed to make sure the right consistency and texture of rice. If rice shouldn’t be smooth, add extra water and cook dinner futhermore till it’s completed.
- Once you be certain the rice is smooth, then, add the jaggery water strained. After including jaggery and proceed boiling, the rice is gonna flip more durable, so it is crucial for rice to get smooth.
- Bring to boil and add 2 tablespoons of ghee at this stage.
- Cook in medium warmth.
- Payasam will get thicker and sticky. The complete course of must be in medium warmth, don’t cook dinner in excessive warmth.
- Then add 2 tablespoons of ghee once more.
- Cook moreover till you get a thick consistency, bubbles get frothy and will get a beautiful hue.
- Then add dry ginger powder and cardamom powder, combine effectively.
- Add a mustard measurement of edible camphor, crushing between fingers to powder it and sprinkle. Do not add extra, maintain it refined.
- Once it’s thick like this and never watery, swap off the range. Gets little extra thick because it cools. Aravana payasam is prepared.
Beautiful color, divine smelling, shiny Aravana payasam or Nei payasam.
My notes
Do not compensate on ghee which is the principle ingredient. It provides flavour, balances the style too.
This is meant to be Temple prasadam, so a spoon is the serving measurement. It may be very candy, with a great deal of ghee. The ghee additionally prevents the feel of the payasam turning into exhausting.
Boiling the syrup till it’s sticky is essential, in any other case the feel will not be proper. It is meant to be thick (but free) in order that even they wrap in banana leaf and carry. Also the shine comes from the syrup and ghee.
Substitutions & Variations
- Rice – If you possibly can’t get unnakkalari / Kerala Chamba uncooked rice, you should use any brief grain rice, however be certain it’s uncooked rice. My buddy Laxmi made it with Seeraga samba and it was actually good too.
- Jaggery – Dark selection works, you possibly can strive palm jaggery too, however style might fluctuate.
- Some folks add Raisins, skip coconut for longer shelf life.
- You can skip edible camphor, but it surely provides the standard temple-style flavour.
Equipment
Use heavy bottomed vessel like a uruli (a standard bronze vessel) or a thick bronze vessel/ any thick bottomed vessel to make nei payasam. I used my Bronze Kadai.
Storage
Since I’ve added coconut, the shelf life is 2-3 days in room temperature. But if you happen to skip coconut and deal with correctly, aravana payasam could be good for every week in room temperature.
Top Tip
- Make certain to cook dinner rice in low warmth, coated to make sure it’s cooked smooth. The water amount talked about shall be good, however in case if it’s not sufficient, add sizzling water and cook dinner moreover as wanted. But be certain to not add an excessive amount of water as we want nearly no water when including jaggery syrup for excellent consistency.
- Even after including jaggery syrup, to keep away from hardening of the nei payasam, cook dinner in low warmth or medium warmth.
- Rice must be cooked smooth. Otherwise it will likely be too exhausting to chunk. That’s the rationale we use uncooked rice (other than we use solely uncooked rice for providing God) After including the jaggery, rice turns into chewy. But it will likely be barely chewy solely. For one spoon as prasadam, it is excellent!
- If you possibly can cook dinner rice with out turning into mushy, you possibly can even select to stress cook dinner the rice. Roasting ensures it would not flip mushy.
FAQ
Kerala brief grain uncooked rice, darkish jaggery and ghee.
Aravana means God, since it’s made as temple prasadam, it’s named so. Also it’s mentioned {that a} sage named Aravana, made this primary as he visited sabarimala and it’s named after him.
Recipe card
Aravana Payasam Recipe | Nei Payasam
Aravana payasam or Nei Payasam is a wealthy and sacred temple-style candy made with rice, jaggery and ghee. A conventional providing from Kerala temples, particularly Sabarimala.
Ingredients
- ½ cup Kerala Raw rice Chamba ari/ Unakkalari
- 2 cups Water to cook dinner rice
- 1.25 cups Jaggery (1 & ¼ cups Jaggery)
- ½ cup water for syrup
- ¼ cup Ghee
- 1 teaspoon Dry ginger powder
- 1 teaspoon Cardamom powder
- 1 pinch Edible camphor mustard measurement
For roasting
- 2 tablespoon Ghee
- 1 tablespoon Coconut chopped
- 5-6 Cashews cut up to 2
Prevent your display screen from going darkish
Instructions
-
Firstly, wash the rice effectively for 2-3 occasions. Use Kerala uncooked rice selection like Chamba pachari/ Unnakalari rice.
-
Wash and put aside.
-
After that, in a heavy bottomed pan, warmth 2 tablespoon of ghee and roast cashes.
-
Once golden, drain from ghee and put aside.
-
Then, in the identical ghee, add coconut items and fry them in meidum warmth till golden. Make certain to maintain stirring for even browing. Drain from ghee and put aside.
-
Add the rice and provides it a fast combine within the ghee. Do not roast for longer.
-
After that, add 2 cups water for ½ cup rice.
-
Cook coated for 30 – 40 minutes.
-
Meanwhile take crushed jaggery with ½ cup water and blend effectively utilizing a ladle to dissolve it.
-
Smash effectively with ladle if there’s any larger items to lock dissolving. Set apart.
-
Check rice for doneness. It must be smooth to press. All water must be absorbed to make sure the right consistency and texture of rice. If rice shouldn’t be smooth, add extra water and cook dinner moreover till it’s completed.
-
Once you be certain the rice is smooth, then, add the jaggery water strained. After including jaggery and proceed boiling, the rice is gonna flip more durable, so it is crucial for rice to get smooth.
-
Bring to boil and add 2 tablespoons of ghee at this stage.
-
Cook in medium warmth.
-
Payasam will get thicker and sticky. The complete course of must be in medium warmth, don’t cook dinner in excessive warmth.
-
Then add 2 tablespoons of ghee once more.
-
Cook moreover till you get a thick consistency, bubbles get frothy and will get a beautiful hue.
-
Then add dry ginger powder and cardamom powder, combine effectively.
-
Add a mustard measurement of edible camphor, crushing between fingers to powder it and sprinkle. Do not add extra, maintain it refined.
-
Once it’s thick like this and never watery, swap off the range. Gets little extra thick because it cools. Aravana payasam is prepared.
Video
Notes
- Rice must be utterly cooked earlier than including jaggery. Boiling in jaggery turns it bit agency so it turns a bit chewy.
- If you make as a prasadam, be certain to make use of Kerala uncooked rice selection.
- Do not use lengthy grain rice, brief grain rice is historically used.
- You can use different uncooked rice selection (like seeraga samba or any tiny grain rice selection) if you don’t get Kerala rice.Â
- I added extra cashews than point out however I assumed it must be added lesser because it impacts the appears to be like and texture an excessive amount of.
