Kerala Style Aravana Payasam | Kerala Temple Payasam Recipe

Ingredients
Rice - 2 to 3 cups
Jaggery - 250 gram
Coconut pieces - 1 cup
Raisins- 10 to 12 nos
Cardamom powder - 2 tbsp
Water - 1 or 2 ltr
Ghee - 4 to 5 tbsp

Heat a pan and add jaggery and water.
Stir and boil them well.
Ones the jaggery is completely melted remove from fire and set aside
Then cut the coconut pieces from the shell.
Wash them well, drain, and keep them aside.
Then chopped into thin slices and set aside.
Then clean and measure the rice.
Then wash the rice two to three times.
Drain and keep aside.
Then drained the jaggery syrup and set it aside.
Heat ghee in a heavy bottomed pan.
Then add coconut pieces and saute them well.
Saute till they become light golden brown.
Drain and set aside.
Add the drained rice to the hot ghee pan.
Saute them well for a few minutes.
Pour a sufficient amount of water over them and stir them well.
Cover and cook till the rice is well cooked.
Remove the lid and add raisins.
Mix them well with rice.
Now add the jaggery water and mix them well.
Pour some ghee on top and mix them well.
Add some cardamom powder and mix them well.
Then add the fried coconut slices and mix them well.
Again, add some ghee, and Combining them well at the stage of payasam will result in a thick pouring consistency.
Remove from the fire and set aside.
Serve and enjoy the sweet aravana payasam.


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