ARAVANA PAYASAM

    Today, 30th of November 2022 is my Mom & Dad's 50th Wedding Anniversary.  Couldn't make it to be with them on this special day.  With a lot of pang and brood over, let me commemorate the day with a Sweet Note. The one & only, utmost divine - Aravana Payasam, an all-time favourite of a Malayali. A Payasam served as a Prasadham in Sabarimala & in most of the Temples in Kerala.  Aravana Payasam is a thick sweet concoction prepared with Raw Rice/Unakkalari slow-cooked in a copious amount of Ghee and Jaggery.  Unlike other Payasams, Aravana Payasam is meant to be eaten only a little at a time.

    Aravana Payasam holds fond memories of divinity and my childhood experience of going to Sabarimala.  Aravana Payasam is a prasadham given at Sabarimala Shree Ayyappa Swami Temple. It's the divine Ayyappa Prasadham and the most important offering made at Sabarimala.  I still remember the small Plastic container in which my Achan brings this Aravana Payasam in those days.  And I have seen those big stone wares & brasswares at the back of the temple which were used to cook Aravana Payasams in those days. Now I hear that it's tinned.  The demand for these Aravana Payasam hits to the core during the two months from Mandalam-Makaravilakku pilgrim season. Unlike other Payasams, the shelf life of Aravana Payasam is longer.

    Aravana Payasam is cooked with three simple ingredients, Unakkalari, Jaggery & Ghee.  This recipe is how my Dad cooks Aravana Payasam. He makes it as Prasadham in our neighbourhood temple and also during Madala Kaalam for Ayyappa Puja & Annadhanam.  After a few reminders and insistence, I got the recipe handwritten from him and collected it during my last visit to CBE.  The highlight of his handwritten recipe was the final note at the end of the recipe card, which summarized the whole recipe in one single step.  And it stayed in my mind as strong as it is.  My Dad is indeed a good teacher.  

ARAVANA PAYASAM

    For who finds it difficult in reading his writing - the summary says, how much ever the quantity of the Rice you are using for the recipe - take 4 times of Jaggery, 1/2 the amount of Ghee and Coconut.  So in simple terms the measurement is such that, for 1 Cup of Rice - 4 Cups of Jaggery, 1/2 Cup of Ghee and 1/2 Cup of Coconut Slices.

ARAVANA PAYASAM

    Before going into the recipe, I wanted to share the Origin of Aravana Payasam, the belief behind the Ayyappa Prasadham. There goes two stories when it comes to the origin of Aravana payasam. 

    One of the most popular versions is attributed to Aravana Rishi.  Sabarimala temple is situated in a dense forest, and it was prepared by Sage Aravanan as an offering to Swami Ayyappan.  In those days, people used to carry rice (unakkalari) for cooking while visiting the temple. The temple was in a dense forest, and it took a few days for people to reach the place.  So, the lore tends to be true to the fact they would have prepared the offering with the available minimal ingredients and also, made them with the intention that it lasted for a bit of a longer time.  

Another lore says that ‘Aravanan’ means 'God' and as this sweet concoction(Payasam) is cooked for the God, so it got to be called as "Aravana Payasam".

ARAVANA PAYASAM

      I always wonder how a simple Payasam prepared with Unakkalari and Sarkkara(jaggery) yields so much taste. The answer is, Prasadhams are always a step ahead when it comes to satiate our minds along with our taste buds. My mom & dad together makes the best Neypayasam & Aravana Payasam ever.  They usually prepare it for Annadhanam.

     The alluring aroma of Aravana Payasam cooked in Ghee & Jaggery is an experience. My whole house smelled divine while I was making this Aravana Payasam.  But nothing compared to the ones I have eaten in Temples.  Keep in mind that it can be eaten only in small quantity. A small spoon of serving is the utmost we could have it on the go.  It is also called as Kadumpayasam/Kadumadhura Payasam or the strong payasam in terms of its sweetness. 


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Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes


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HOW TO MAKE ARAVANA PAYASAM

ARAVANA PAYASAM

INGREDIENTS:

To Cook the Rice:

Raw Rice(Unakkalari) - 1 Cup
Water - 11/2 - 2 Cups

For Aravana Payasam:

Jaggery - 4 Cups
Ghee - 1/2 Cup
Coconut Slices - 1/2 Cup
Cardamom - 4-5 Pods
Dry Ginger Powder - 1/2 Teaspoon

ARAVANA PAYASAM

METHOD:

• Clean and Wash the Rice for 2-3 times or until water runs clear.
• Pour 11/2 Cups of Water and pressure-cook for 1 Whistles on a high flame.
• Lower the flame and cook for another 2-3 Whistles.
• Switch off the flame and wait until the pressure releases.
• Cook the rice until it is 3/4 done.
• Alternatively, can cook the rice in a saucepan.  
• Boil about 2 Cups of Water and add the rice into it and cook until its 3/4 done.
  
• Meanwhile, melt Jaggery in 11/2 Cups of Water.
• Boil the Jaggery until it is fully dissolved and strain for any impurities.
• Powder the Cardamom into a fine powder and keep it aside.
• Slice the Coconut into small pieces and keep it aside.
  
• Heat Ghee in a heavy-bottomed pan(I used brass Uruli).
• Fry the Coconut slices in Ghee on a low flame until into turns into light golden brown in colour.
• Pour in the melted Jaggery and cook this on a low flame for a few minutes.
• Gently add the cooked Rice and mix well.
• Cook this on a very low flame, stirring continuously, until the rice is well soaked in the Jaggery solution.
• Add Cardamom Powder, Dry Ginger Powder and cook until the Aravana Payasam starts to leave the sides of the Uruli/Pan.
• Adjust the consistency to suit your preference.
• Switch off the flame and serve Aravana Payasam hot or warm.
• Can also serve Aravana Payasam along with a Banana.

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ARAVANA PAYASAM

NOTES:

• I have used Raw Rice in this recipe. 
  
• So the amount of water and cooking time mentioned suits best for cooking the above type of rice.
• Can cook Aravana Payasam with Can use Kerala Matta Rice/Unakkalari too.
• If you are using Kerala Matta Rice, cook 1 Cup of Raw Rice with 5 Cups of Water.
• Can cook in a Saucepan/Pressure cooker/Rice cooker.
• If cooking in a Saucepan adjust the amount of water accordingly.  It may require more water.
• Aravana Payasam is high on its SWEET Note. Adjust the amount of Jaggery to suit your Sweet Tooth.
• Can also add Cashew nuts & Raisins fried in Ghee along with the Coconut slices. 
• Traditionally, Aravana Payasam is cooked as Prasadham & they do not add Cashew nuts & Raisins.