Step-by-Step Instructions

1. 1.Prepare Jaggery Syrup

   In a pan, add 1/4 cup of water and 1 cup of palm jaggery. Heat on medium flame, stirring occasionally, until the jaggery completely melts and forms a smooth syrup, approximately 3-4 minutes.

2. 2.Roast and Cook Rice

   In a separate pan, heat 1 tablespoon of ghee. Add 1 cup of red matta rice and roast for 3 to 4 minutes until lightly fragrant. Then, add 2.5 cups of water, cover with a lid, and cook until the rice is tender and the water is absorbed, reaching a perfect consistency.

3. 3.Combine and Thicken

   Pour the melted jaggery syrup over the cooked rice. Stir well and cook on medium heat, stirring continuously, until the mixture starts to thicken to a semi-thick consistency, about 5-7 minutes.

4. 4.Add Flavorings and Finish

   Add 2 tablespoons of chopped dry coconut and 2 tablespoons of black grapes (raisins) to the payasam. Sprinkle 1/2 teaspoon of cardamom powder and add 1 teaspoon of ghee. Continue to cook, stirring, until the payasam thickens to a perfect, rich consistency, approximately 5-8 minutes.

5. 5.Serve

   Once the Aravana Payasam reaches the desired thick consistency, remove from heat and serve warm as a prasadam or dessert.