Aravana Payasam | Aravanam | Kerala Red Rice and Jaggery Kheer

Aravanam or Aravana Payasam is the Kerala Red Rice and Jaggery Payasam that is served as prasadam in many Kerala temples, most notably in Sabarimala. Given that we are in the 41-day Mandala Kaalam that culminates on December 26, 2021 this year, I only thought it was fitting that I post this unique South Indian Kheer today.

I first tasted Aravana Payasam many decades ago, courtesy my neighbours who were Palakkad Brahmins and great devotees of Ayyappa. Laden with ghee and sweetened with palm jaggery, Aravanam is an ooey-gooey treat that is very difficult to resist. Of course, the Matta Rice gives it a unique texture as well.

The best part about this traditional Kerala Red Rice Payasam is that it has a long shelf-life; weeks if not months and so you can make it once and enjoy it for a while (if you have some will-power and have little amounts at a time. :))

What Sets Aravanam Apart from Other Rice Kheers?

• Aravana Payasam is made with matta rice or parboiled red rice whose grains are plumper than that of regular rice, and chewier in texture.
• In making this rice kheer, the rice is actually fried in loads of ghee before it is cooked. As a result, the rice in this dish stiffens after cooking and so the texture of rice is very firm. The first time I had this naivedyam, I thought the rice was not cooked through, but the later learnt why it was so.
• Aravanam is flavoured with fried coconut pieces, whole green cardamom and dried ginger powder (Chukku or Soonth), and so it has a lovely aroma.
• This kheer uses no milk at all.

How to Make the Perfect Aravana Payasam?

• Do use only Matta Rice (and not red rice) to make this payasam.
• Do not stint on the ghee as it lends this dish its rich flavour and texture. The typical ratio of rice to ghee is 1:1.
• Use Palm Jaggery of possible to make this payasam, or then dark brown sugarcane jaggery. The rich brown colour is a characteristic of this dish.
• Dry Ginger Powder or Chukku (Soonth/Sonthi) is a must when making this payasam.
• I would not recommend refrigerating this payasam because it just makes the rice even more stiff.

Other Payasam or Kheer Recipes

• Timmanam | Kobbari Payasam
• Chak-Hao Amubi Kheer | Manipuri Black Rice Kheer | Forbidden Rice Pudding
• Kheer Komola | Kamlalebu Kheer | Bengali Orange Kheer
• Paradi Payasa | Jaradi Payasa from Karnataka (Vegan Recipe)
• Chennar Payesh | Bengali Cottage Cheese Kheer | Paneer Kheer

More Kerala Payasam Recipes

• Pal Payasam in a Pressure Cooker: Pink, Creamy and Decadent
• Kadala Parippu Payasam | Parippu Pradhaman | Chana Dal Kheer
• Nei Payasam | Sharkara Payasam: Temple Style Rice and Jaggery Kheer from Kerala

How to Make Kerala Aravana Payasam

1. In a heavy bottomed vessel, over medium flame, melt 1/4 cup ghee.
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2. Add 2 tbsp finely chopped coconut pieces and stir-fry till they start to change colour and become light brown.
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3. Remove the fried coconut from the ghee and set aside.
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4. To the same ghee, add 1/4 cup of Matta Rice and fry well for about 5 minutes.
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5. Now add 2 cups of water and cook covered till the rice is cooked.
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6. Add 3/4 cup grated jaggery (palm jaggery preferred) and mix well till the jaggery melts.
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7. Add 3 or 4 lightly crushed whole green cardamom pods and mix well.
8. Let the mix cook and thicken till the ghee starts to leave the sides. At this stage the Aravanam will be gooey and glossy.
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9. Turn off the heat.
10. Now add the fried coconut pieces, 1 tbsp ghee (optional) and 1/4 tsp of dried ginger powder.
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11. Mix well.
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12. Offer as naivedyam and serve as prasadam.
13. Store in a dry, air-tight container at room temperature.   

Recipe for Aravana Payasam | Aravanam (The Sabarimala Ayyappa Prasadam)

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Aravana Payasam | Aravanam | Kerala Red Rice and Jaggery Payasam

Aruna

The Aravana Payasam given as naivedyam at the Sabarimala Ayyappa temple is simply divine and through this recipe, I hope to help you make it at home. Made with Matta rice, ghee and jaggery; and flavoured with dry ginger and cardamom; Aravanam is gooey, rich and simply delicious. It also has a very long shelf-life.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Dessert, Naivedyam

Cuisine Gluten Free, Indian, Kerala, South Indian, Vegetarian

Servings 4 People

Calories 478 kcal

Equipment

• Heavy-bottomed vessel with lid
• Ladle
• Bowl

Ingredients

  

1x2x3x

• 1/4 Cup Matta Rice
• 1/4 Cup Ghee
• 2 Cups Water
• 1.5 Cups Jaggery
• 2 tbsp Coconut Pieces
• 1/4 tsp Dry Ginger Powder (Chukku, Soonth, Sonthi)
• 3 or 4 Green Cardamom (Whole Pods, Crushed Lightly)

Instructions

 

• In a heavy bottomed vessel, over medium flame, melt 1/4 cup ghee.
• Add 2 tbsp finely chopped coconut pieces and stir-fry till they start to change colour and become light brown.
• Remove the fried coconut from the ghee and set aside.
• To the same ghee, add 1/4 cup of Matta Rice and fry well for about 5 minutes.
• Now add 2 cups of water and cook covered till the rice is cooked.
• Add 3/4 cup grated palm jaggery and mix well till the jaggery melts.
• Add 3 or 4 lightly crushed whole green cardamom pods and mix well.
• Let the mix cook and thicken till the ghee starts to leave the sides. At this stage the Aravanam will be gooey and glossy.
• Turn off the heat.
• Now add the fried coconut pieces, 1 tbsp ghee (optional) and 1/4 tsp of dried ginger powder, and mix well.
• Offer as naivedyam and serve as prasadam.
• Store in a dry, air-tight container at room temperature.

Nutrition

Calories: 478 kcalCarbohydrates: 88 gProtein: 1 gFat: 12 gSaturated Fat: 8 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gCholesterol: 29 mgSodium: 8 mgPotassium: 63 mgFiber: 1 gSugar: 76 gVitamin A: 1 IUVitamin C: 1 mgCalcium: 46 mgIron: 1 mg

Keyword Aravana Payasam, Aravanam, Kheer, Nei Payasam, Payasam

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!