Kavuni Arisi Payasam
Veg
Vegan
The signature Chettinad dessert — black/purple sticky rice (kavuni arisi, a heirloom variety unique to the region) slow-cooked in coconut milk with jaggery until thick and creamy, turning a deep indigo-purple. Eaten at celebrations and served at Chettinad homes as the definitive sweet. The flavour is deeply earthy with coconut richness.
Cuisines
Chettinad
Best for
Dinner
Snacks
Recipe
Prep: 10 min
Cook: 40 min
Total: 50 min
2-3 servings
Ingredients
| 1/2 cup | kavuni arisi (black rice) |
| 1 cup | coconut milk |
| 1/4 cup | jaggery |
| 2 tablespoons | ghee |
| 5 pieces | cashew nuts |
| 5 pieces | raisins |
| 1/4 teaspoon | cardamom powder |
| 1 cup | water |
Instructions
- 1 Wash the kavuni arisi thoroughly and soak it in water for at least 8 hours or overnight.
- 2 Drain the soaked rice and transfer it to a pressure cooker.
- 3 Add 1 cup of water to the rice and pressure cook for 5-6 whistles or until the rice is soft and cooked.
- 4 In a pan, melt the jaggery with a little water to make a syrup and strain it to remove impurities.
- 5 Add the jaggery syrup to the cooked rice and mix well.
- 6 Pour in the coconut milk and cook for another 5-10 minutes on a low flame, stirring occasionally.
- 7 In a separate small pan, heat the ghee and fry the cashew nuts and raisins until golden brown.
- 8 Add the fried cashews and raisins along with the cardamom powder to the payasam.
- 9 Mix everything well and simmer for a couple of minutes before removing from heat.
Tips
Ensure the jaggery syrup is free of impurities by straining it before adding to the payasam.