Kavuni Arisi Payasam (Black Rice Kheer) Recipe
Kavuni Arisi Payasam, a traditional Chettinad dessert, is an aromatic and comforting kheer made with black rice, milk, and a touch of ghee, delicately flavored with cardamom and topped with fried cashews and raisins. This dish is perfect for special occasions, festive meals, or as a delightful end to a simple family dinner. The earthy flavor of the black rice combined with the creamy milk makes this dessert not only indulgent but also incredibly nutritious.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black Rice (Kavuni Arisi) | 1 cup |
| Water | 3 cups |
| Milk | 3 cups |
| Sugar | 1/2 cup |
| Cardamom (Elaichi) Pods/Seeds | 3 |
| Ghee | 2 teaspoons |
| Cashew Nuts | 10 |
| Raisins | A handful |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 40 g |
| Protein | 4 g |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Fiber | 2 g |
| Sugar | 20 g |
Note: Nutritional values are approximate and can vary depending on specific ingredients used.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 5
Cuisine: Chettinad
Course: Dessert
Diet: Vegetarian
Instructions:
Step 1: Prepare the Black Rice
Begin by thoroughly washing the black rice (Kavuni Arisi) to remove any impurities. After rinsing, soak the rice in water overnight for optimal texture. If you’re in a hurry and need to make the kheer on the same day, a shorter soaking time of about 1 hour will suffice.
Step 2: Cook the Rice
In a pressure cooker, add the soaked rice along with 3 cups of water. For overnight-soaked rice, cook it on high flame for 5 whistles. Afterward, reduce the heat and let it simmer for an additional 5 minutes. If you’re using the rice on the same day (soaked for 1 hour), pressure cook it for 15 whistles to ensure the rice is soft and cooked through. Once the cooking is complete, allow the pressure to release naturally.
Step 3: Mash the Rice
Once the rice is cooked and the pressure has naturally released, take a ladle and gently mash the rice, breaking down the grains slightly. This will help in thickening the payasam and provide a creamy texture.
Step 4: Prepare the Payasam Base
In a deep-bottomed pan, add the 3 cups of milk and the mashed rice. Cook the mixture on medium heat, stirring occasionally to prevent it from sticking. As the rice begins to simmer, add crushed cardamom pods and sugar. Continue stirring and cooking for approximately 15-20 minutes, or until the mixture thickens to a creamy, porridge-like consistency. The longer you cook, the thicker the payasam will become, so adjust it to your desired texture.
Step 5: Prepare the Ghee Fry
While the rice mixture is cooking, heat 2 teaspoons of ghee in a separate pan over low heat. Once hot, add cashew nuts and raisins. Fry them gently until the cashews turn golden brown and the raisins plump up. Be careful not to burn the nuts.
Step 6: Final Touch and Serving
Once the payasam has thickened to your liking, turn off the flame and add the fried cashews and raisins along with the ghee to the rice mixture. Stir well to combine, allowing the ghee to infuse the payasam with a rich aroma.
Serve the Kavuni Arisi Payasam hot, ideally after a South Indian meal such as Thakkali Rasam (South Indian Tomato Rasam), steamed rice, and Pavakkai Poriyal (Karela Ki Sabzi) for a truly comforting meal.
Tips for Perfect Kavuni Arisi Payasam:
- Rice Consistency: The black rice should be well-cooked but still have a slight chewiness. Mash it slightly for a creamier texture.
- Sweetness: Adjust the sugar according to your preference. For a more decadent dessert, you can add a little more sugar.
- Cardamom: Crushing the cardamom releases more of its aromatic oils, which enhances the flavor of the payasam. You can also use cardamom powder if you don’t have whole pods.
- Fried Cashews & Raisins: Be sure to fry the nuts and raisins in ghee on low heat to avoid burning them. This step adds a wonderful crunch and sweetness to the payasam.
Kavuni Arisi Payasam is not only a treat for the taste buds but also a nourishing dish rich in antioxidants and dietary fiber from the black rice. Its creamy, indulgent texture makes it a favorite during festive occasions or as a comforting dessert after a meal. Whether served warm or at room temperature, this payasam is a delightful end to any meal.
