Aravana Payasam
Aravana payasam is a delightful and rich dessert from Kerala, known for its sweet and dense texture. It’s traditionally offered as a prasadam (holy offering) in temples. This payasam is made with rice, jaggery, and ghee, giving it a unique flavor that’s both comforting and indulgent.
Rice for Kerala temple payasam
Traditionally red Rice is used but you can use rice of your choice.
Jaggery for ghee Payasam
Traditionally dark brown is used as it gives nice color
Amount of ghee
Adjust ghee according to your preference
How long should I cook?
Jaggery based sweets thicken over time so avoid cooking for a longer time. See more Payasam recipes
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Ingredients
1/2 cup rice 6 tablespoon ghee 250 g jaggery 1/2 cup water 1/4 teaspoon cardamom powder 1/2 teaspoon ginger powder 6 tablespoon ghee 2 tablespoon coconut 8 Cashews
How to make Aravana payasam with step by step pictures
Wash rice and cook until soft
Boil jaggery and water until the jaggery melts; keep aside
Roast cashew and coconut in 2 tablespoon ghee and keep aside
Filter jaggery water and boil
Add cooked rice and 3 tablespoon of ghee; cook for 2 minutes
Add ginger powder, 1 tablespoon of ghee, and cardamom powder; cook until it comes together. Payasam thickens over time, so avoid overcooking
Add roasted coconut and cashew; mix well and turn off the stove
