Aravana Payasam, also known as Nei Payasam, is a legendary South Indian temple offering most famously associated with the Sabarimala Ayyappa Temple in Kerala.
Unlike creamy, milk-based payasams, Aravana is a thick, dark, and intensely sweet kheer prepared without milk. Its deep mahogany color and glossy texture come from slow cooking rice in generous quantities of jaggery and ghee, creating its signature temple flavor and aroma.
What Makes Aravana Payasam Unique?
Long Shelf Life
Since the preparation contains no milk or lentils, it stays fresh for weeks when stored properly in sealed containers. This makes it ideal for pilgrims to carry home as prasadam over long journeys.
Distinct Texture
The rice grains remain slightly chewy and firm rather than mushy. This texture is achieved by frying the rice in ghee before cooking, which also enhances flavor and aroma.
Signature Flavor Profile
Aravana Payasam has a deep, aromatic taste with a mildly sharp herbal note from chukku (dry ginger powder) and a pleasant sweetness enhanced by elakka (cardamom). A tiny pinch of edible camphor is sometimes added for a temple-style finish.
The result is a rich, sacred sweet offering that is both comforting and deeply devotional in character.
Recipe Process
Ingredients
- Red rice (Kerala matta rice) – 1 cup
- Jaggery (dark variety) – 750 g
- Water – as required
- Ghee – 4 to 5 tbsp
- Dry ginger powder – ¼ tsp
- Cardamom powder – ¼ tsp
- Coconut pieces (small cubes) – ¼ cup
- Cashews – optional
- Edible camphor (pacha karpooram) – a very tiny pinch
Preparation Method
- Wash the red rice and drain completely.
- Heat 1 to 2 tbsp ghee in a heavy-bottom vessel.
- Add rice and fry on low flame for 3 to 5 minutes until aromatic.
- Add enough water and cook the rice until very soft and mushy.
- Mash lightly and keep aside.
- Melt jaggery with little water, strain, and cook to slightly thick syrup.
- Add mashed rice to the jaggery syrup and mix well.
- Cook on low flame, stirring continuously.
- Add dry ginger powder and cardamom powder.
- Simmer for 5 to 10 minutes.
- Heat remaining ghee and fry coconut pieces until golden.
- Add fried coconut pieces and ghee to the payasam.
- Dissolve a very tiny pinch of edible camphor in 1 tsp warm ghee or water and add it at the end.
- Mix gently, cook for 1 minute, then switch off the flame.
- Rest for 10 minutes before serving.
Tips
- Always cook on low flame to avoid burning
- Use dark jaggery for authentic temple taste
- Continuous stirring is important
- Taste improves after resting
Health Benefits
- Red rice provides fiber and minerals
- Jaggery improves digestion and energy
- Dry ginger helps reduce cold and improves metabolism
- Ghee supports gut health and nourishment