Aravana payasam

Gooey and sweet aravana payasam is often prepared as special offerings in temples. The most amazing thing about aravana payasam is that it could be stored up to a few weeks. As ghee and jaggery are added generously, this dish is enjoyed in small quantities. Here is how you could make aravana payasam at home.

Ingredients
¾ cup rice with bran
5 cups water
½ kg jaggery
¼ cup rock candy
½ cup plus 2 tbsp ghee
1 tsp dried ginger powder
1 tsp cardamom powder
¼ cup coconut shards
¼ cup cashews
1/4 cup raisins

Preparation
Wash the rice and drain
Prepare jaggery syrup by boiling jaggery in half cup water
Boil 5 cups water in a thick bottomed vessel
Add the washed rice when the water begins to boil rapidly
Boil the rice over medium flame
Add the jaggery syrup when the rice boils well and water reduces completely
Mix and cook well
Add the rock candies when the payasam begins to thicken up
Meanwhile, keep adding ghee; half cup ghee should be added like this
Add dried ginger powder and cardamom powder when everything is mixed well and begins to separate from the sides
Give everything a good mix until the payasam begins to turn aromatic
Heat ghee in a pan
Add the coconut shards, cashews and raisins
Fry these until brown in colour
Add these into the dessert
Tasty and thick aravana payasam is ready.