Sabarimala Prasadam / Aravana Payasam

Preparation time: 15 minutes

Cooking time: 25 ~ 30 minutes

Serves: 1 bowl as shown in picture


1/4 cup red raw rice or pori rice or basmati rice ( I used basmati)

2 ~ 3 tbsp ghee or as needed

1 cup jaggery ( brown jaggery)

1 tsp cardamom, powdered

Few coconut pieces, chopped 

3/4 cup + 2 tbsp water for jaggery 


1. Shred the jaggery ball and measure it in to 1 cup). I used measuring cup and you can use any cup but use the same cup for measuring rice and ghee)

2. Dissolve the jaggery and filter it through tea strainer to remove impurities.  Set aside til use. 

3. Wash rice 3 to 4 times with cold water and drain the water through strainer and keep it aside.

4. Chop the coconut slices into small pieces. 


5.  Heat heavy bottom pan with 1 tbsp of ghee, fry coconut pieces till it turns golden brown color. In the same pan, fry rice for 1 ~ 2 minutes in medium heat. Don't fry the rice crispy.

6. Add 1/2 cup of water and cook the rice to 80% or until water evaporates. Stir in prepared jaggery syrup  to the rice.

7. Mix rice and jaggery mixture ( add extra water, if it is too thick for you)  and 1 tbsp of ghee. Stir    continuously for a minute and cook it in medium heat.

8. When mixture boils and reaches a thick sauce like consistency, turn off the heat.

9. Add cardamom powder and fried coconut over to the payasam and mix once.

10.  Store it in airtight container and keeps well for longer time.


* Always use dark brown jaggery ( Pagu vellam)

* 80% cooked rice will give grainy texture as shown in picture or cook more with extra water as needed

* if you or not able to dissolve the jaggery, then slight heat the jaggery to melt it down.

* Adjust water to your required consistency.