Ari Payasam, a traditional Kerala dessert deeply rooted in culture and home kitchens alike. Also known as Unakalari Payasam, this recipe is a beautiful simplicity, using raw rice and dark jaggery to create a comforting sweet dish that resembles a creamy Sweet Pongal. Unlike milk-based payasams, this version gets its richness from ghee and the earthy sweetness of jaggery, making it a unique and cherished prasadam (offering) that is both wholesome and delicious.
- Ingredients:
- ½ cup Kerala Raw Rice (Unakalari)
- 1 cup powdered dark Jaggery
- 2 cups Water
- ¼ cup Ghee
- ¼ cup grated Coconut
- 2-3 Cardamom pods, crushed
- ½ tsp Dry Ginger Powder
- A tiny dash of Edible Camphor (Pachai Karpooram)
- A pinch of Salt
- For Garnish:
- 2 tbsp Cashews
- 1 tbsp Coconut pieces (optional)
Cook the Rice to Perfection:
Begin by washing the Kerala raw rice (Unakalari) thoroughly. For a quick method, add the washed rice, 2 cups of water, and a pinch of salt to a pressure cooker. Cook on a low flame for just one whistle. The key is to ensure the rice is cooked but still retains its shape and is not mushy. Alternatively, you can cook the rice in an open pot until soft and all the water is absorbed.
Prepare the Jaggery Syrup:
While the rice is cooking, melt the powdered jaggery with about ¼ cup of water in a separate pan. Gently heat until the jaggery completely dissolves. Once dissolved, strain this syrup through a fine mesh to remove any impurities like sand or husk, ensuring a smooth payasam.
Combine and Simmer:
Once the rice is cooked, open the pressure cooker after the steam releases completely. Gently mash the rice a little to help release its starch. Pour the clean, strained jaggery syrup into the cooked rice. Add the grated coconut and mix everything well. Bring the mixture to a boil and then let it simmer for a few minutes.
The Creamy Finish with Ghee and Aromatics:
As the payasam begins to thicken, add the ghee in two or three parts, stirring continuously. This process of adding ghee gradually is what gives the payasam its signature creamy, saucy consistency and rich flavor. Once it reaches your desired thickness, switch off the flame.
The Final Aromatic Touch:
Heat a small teaspoon of ghee in a tadka pan. Fry the cashews and coconut pieces until golden brown. Add this garnish to the payasam. Finally, stir in the crushed cardamom, dry ginger powder, and that essential dash of edible camphor. These aromatics are the soul of this traditional recipe, providing a warm, fragrant depth.
Let the payasam rest for a few minutes before serving. It can be enjoyed hot or warm. As it cools, it will thicken further, much like Sakkarai Pongal. If you prefer a looser consistency, you can always adjust it by adding a little warm milk or thin coconut milk when serving. This Ari Payasam is not just a dessert; it’s a taste of Kerala’s spiritual and culinary heritage.
