Tuesday, 6 September 2016

ARAVANA PAYASAM

Payasam popular naivedyam of Lord Ayyappa at Shabarimala.
Sharanam Ayyappa! Let’s start

Dish type: Traditional Desert
Time required: 45min
Yield: 1 bowl (200 ml approx.)

Ingredients

For boiling:
Rice                                        60 gms
Jaggery                                 120 gms
Water                                      150 ml
Ghee                                        45 to 50 gms
Edible Camphor (paccha karpoora) tiny pinch
Cardamom                            2 or 3 nos.

For garnishing:
Dry coconut  finely chopped   4-5 tsp (few small pieces)
Black til                                ½ tsp
Cashewnuts                            1 tsp
Raisins                                 2 tsps.

Directions:
Dry fry organic handpound raw rice for two mins. Stop when grains start spluttering. Add a tsp of ghee. Do not allow rice to splutter too much or turn crispy. Now add water and let it soak for 15-30min depending on the rice which you are using. Close with a lid. Let it boil. When rice is cooked, no water should remain and you should be able to mash the cooked rice with mild pressure between your fingers. Transfer rice from kadai to a vessel. Add half portion of ghee. Let ghee coat the rice well.
Now put jaggery into the kadai. Add water (quantity enough to dissolve jaggery). Boil till jaggery melts. Open or lightly crush the cardamom and add. When the syrup starts frothing, add cooked rice to it. Keep stirring till the contents in the kadai thicken (not too thick, as it will further thicken when it cools). Let the payasam cool down in the kadai a bit say 10-15 min. In the Naivedyam offering bowl, add remaining ghee, camphor. Mix well. Now transfer the payasam to offering bowl.
Now, let’s garnish. Let it look stylish!
Fry chopped dry coconut pieces in ghee. Let it turn golden brown in colour. Now add black til, cashewnuts and raisins. Add it to the payasam and mix well. The real aroma is in the garnishing !
Aravana Payasam is now ready for offering. Leave the payasam for 1-2 hrs and the ghee will thicken back. Best tastes this way.

Tete a Tete
Red rice, handpound rice, Rajamundri rice or any raw rice can be used.
Blackest possible variety of jaggery is preferred. (paak bella)
Important : Best tastes when cooked in an iron or brass kadai / pan
When jaggery melts completely on boiling, sieve if required to filter out any impurities and pour the filtered jaggery syrup back into the kadai and resume boiling.
In case too much water is left out after cooking rice, drain out the water
Can reduce the ghee, if you can compromise the taste a bit

Rice can be pressure cooked, provided it doesn’t get smushy
Recipe contributed by my dear friend Ms. Sreeja M

You may also view in this blog:
Side Dish Recipes
Breakfast Recipes
Rice Varieties
Gojju Varieties
Dessert Recipes
Spice Powders
Sambar Varieties
Few other Snack Recipes


Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  i.e., Mangala's Potpourri
Other sections in this blog include "Nostalgia" "Play with Words" "Glimpse of my Gallery" "My First Post" 

You are welcome to meet me at "Hey... Meet Me!"

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