Aravana Payasam is an important sweet offering in many Hindu
temples in South India . The most famous and
popular Aravana Payasam is the one that is offered at the Sabarimala Ayyappa
Temple
The main difference between other rice payasams and Aravana
is that excess ghee and jaggery is used in Aravana.
Ingredients
Dry Rice (unakkalari)
Jaggery
Milk
Ghee
Kalkandam – Rock Sugar
Dry grapes – unakka munthiri
The quantity of rice decides the amount jaggery, ghee etc.
Take dry rice in a vessel (hard bottom) and fill water. The
amount of water should be just above the rice level.
Cook the rice.
When the rice is cooked start adding jaggery.
Keep stirring. This is important otherwise it will get stuck
to the bottom.
The quality of Aravana payasam depends on how well the rice
and jaggery are mixed together.
When the water starts to dry add ghee, rock sugar and dry
grapes. (sometimes milk is also added.)
When the water completely dries out remove the Aravana
Payasam.
This payasam remains for several days.