Experience the deep, devotional flavors of Kerala with this authentic Aravana Payasam recipe. Unlike any other kheer, this sacred dessert is famous as the prasadam (offering) at the Sabarimala Ayyappan Temple and is unique for its complete lack of milk. Its signature character comes from the holy trinity of Kerala Matta rice, dark jaggery, and ghee, which combine to create a rich, chewy, and intensely flavorful payasam with a remarkably long shelf life.
- Ingredients:
- 1 cup Kerala Matta Rice (Palakkadan Red Rice)
- 1.5 – 2 cups powdered dark brown jaggery or palm jaggery (adjust to taste)
- 3/4 cup to 1 cup Ghee
- 3 cups Water
- 1/4 tsp Cardamom Powder
- 2 tbsp Cashew nuts
- 2 tbsp Raisins
- A pinch of Dry Ginger Powder (optional, traditional)
- A pinch of Cumin Powder (optional, traditional)
Roast the Rice to Perfection:
This is the most critical step that defines the dish’s unique texture. In a heavy-bottomed pot or a traditional uruli, heat 1/2 cup of ghee over medium heat. Add the raw Matta rice and fry it, stirring continuously, until the grains become fragrant and turn a deep, golden-brown color. This frying process is what gives Aravana Payasam its characteristic chewy texture, as the ghee-coated grains stiffen and resist becoming mushy. This should take about 8-10 minutes. Remove and set aside.
Prepare the Jaggery Syrup:
In the same pot, add the powdered jaggery and 1/2 cup of water. Heat on a low flame, stirring until the jaggery completely dissolves. Strain this syrup through a fine mesh to remove any impurities like sand or husk. Return the clean syrup to the pot.
Cook the Payasam:
Add the remaining 2.5 cups of water to the jaggery syrup and bring it to a boil. Carefully add the fried rice into this boiling syrup. Stir well, reduce the heat to low, cover the pot, and let it cook. Stir occasionally to prevent sticking. The rice will slowly absorb the syrup and cook. This process can take 30-45 minutes. The mixture is ready when the rice is fully cooked, has a tender-but-chewy bite, and the payasam has thickened significantly.
The Final Tempering and Setting:
Once the rice is cooked and the mixture is thick, add the cardamom powder (and dry ginger/cumin powder if using). In a separate small pan, heat the remaining ghee. Fry the cashews until golden and the raisins until they plump up. Pour this entire tempering, along with the hot ghee, into the payasam and mix thoroughly. The high content of ghee and jaggery acts as a natural preservative, giving this sacred offering its legendary long shelf life.
The Aravana Payasam will thicken further as it cools. Serve it warm or at room temperature. This dish is not just a dessert but a profound cultural and culinary experience, capturing the essence of Kerala’s temple traditions in every spoonful.
