Easy & Tasty Temple Ney Payasam | Rice Jaggery Sweet – Ney Payasam


  • Rice – 1 kg
  • Jaggery – 250 gram
  • Grated coconut – 1 or 2 cup
  • Cardamom – 3 to 4 pods
  • Black sesame seed – 1 or 2 tsp
  • Needle flower – 15 to 16 petals
  • Tulsi leaves – 6 to 7 nos
  • Ghee – 1or 2 tbsp


  • Take a pan and add jaggery and water.
  • Boil them well till the jaggery is completely melted and slightly thick.
  • Then measure the rice and set it aside.
  • Then jaggary is completely boiled, remove from heat and set aside.
  • Heat a heavy bottomed pan and add a sufficient amount of water for cooking rice.
  • Add water to the rice pan and rinse them well.
  • Drain the water and set it aside.
  • Again, add some water, rinse them well, and drain. Keep aside.
  • Then add the drained rice to the hot water pan.
  • Stir them well for a few minutes.
  • Then drain the jaggery water and set it aside.
  • Now stir and check,the rice should be cooked until soft but not mashy.
  • Add the drained jaggery water and stir well.
  • After a few minutes, add grated coconut ,crushed cardamom and black sesame seed
  • Combine them well and cook for a few minutes.
  • Add some ghee on top of the payasam and mix them well.
  • Finally, add some needle flowers (chethi flowers) and holy basil (tulsi leaves).
  • Combining them well at the stage of payasam will result in a slight consistency.
  • Remove from the fire and set aside.
  • Serve and enjoy the sweet nei payasam.

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