Aravana payasam

Name: Aravana payasam
Total time: 5400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup Kerala Matta Rice/ kuthari; 1/2 cup +1tbsp Ghee; 4-5 Water; 2- 2 1/2 cup Dark brown jaggery; 1/8 cup Coconut bites; 8 Kalkandam/ Sugar candy; 1 tsp Cardamom powder; 1/2 tsp or as per taste Dry ginger powder/chukku

Aswani Vishnuprasad @cook_12258614

austin tx

Aravana Payasam is one of the most important 'prasad' distributed at the famous Sabarimala Temple in Kerala. It is prepared by using rice, jaggery, and ghee. You can keep it for a longer time in an airtight container.

Aswani Vishnuprasad @cook_12258614

Saved

Ingredients

90 mins

4 servings

3/4 cupKerala Matta Rice/ kuthari
1/2 cup +1tbspGhee
4-5Water
2- 2 1/2 cupDark brown jaggery
1/8 cupCoconut bites
8Kalkandam/ Sugar candy
1 tspCardamom powder
1/2 tspor as per taste Dry ginger powder/chukku

Saved

Steps

90 mins

1

Wash the rice and strain it.
2

Fry the rice using ghee so that the rice gets the ghee smell.
3

Cook the rice by adding water and make sure it is not overcooked. It will take around 20 to 30 mins.
4

In another pan, melt jaggery by adding 1/2 to 3/4 cup water.
5

Add jaggery syrup to this rice and cook for some more time until it gets little thicken.
6

Add 1/4 cup ghee, cardamom powder, and dry ginger powder. Stir well.
7

Add the remaining ghee every now and then, stir well, on low flame so that the rice, jaggery and ghee blends together and the ghee starts coming out from the sides of the pan.
8

Garnish the aravana with fried coconut bites and kalkandam.
9

Store it in an airtight container and keeps well for a longer time.