“Appam and Aravana” are the two major prasadam of Sabarimala Sree Ayyappa Temple. This delicious payasam is also name as " Nei Payasam" and "Kadum Payasam" which is very easy to make at home with very few ingredients. Sharing this recipe to Blogging Marathon 52 under the theme " Traditional Temple Recipes". Do Check Blogging Marathon page for the other Blogging Marathoners doing BM#52.
Preparation time: 15 minutes
Cooking time: 25 ~ 30 minutes
Serves: 1 bowl as shown in picture
Sources: sarasyummybites
Ingredients:
¼ 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
¾ cup + 2 tbsp water for jaggery
Method:
1. Shred the jaggery ball and measure it in to 1 cup. I used measuring cup and you can also 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.
Cooking:
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 ½ 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.Note:
* 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.
* 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.
Sabarimala Prasadam / Aravana PayasamPreparation time: 15 minutesCooking time: 25 ~ 30 minutesServes: 1 bowl as shown in pictureSources: sarasyummybitesIngredients:¼ cup red raw rice or pori rice or basmati rice ( I used basmati)2 ~ 3 tbsp ghee or as needed1 cup jaggery ( brown jaggery)1 tsp cardamom, powderedFew coconut pieces, chopped¾ cup + 2 tbsp water for jaggeryMethod: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.Cooking: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 ½ 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.Note:
* 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.www.sarasyummyrecipes.com
Divine and delicious payasam..
Sandhya, I had this at a temple and wasn't sure what it was. But since it was prasadam, just had it. Now I know after reading your post. Very interesting.
Done perfectly.I love this payasam.
Had it few times & loved it.Yours look delicious & you made it easier to try at home.
I've had this prasadam a few times and it does have a very unique and delicious taste. Thanks for sharing the recipe.
Very nice recipe, delicious prasadam.
My friend makes this during the 'Ayyappa Deeksha'. I am thinking it is the same thing.
Very interesting preparation.
Wow, the colour of this payasam itself is very tempting..wat a lovely choice.
nice to know about this traditional dish
I know how divine it tastes and it looks wonderful.
very nice paysam.I had it many times at ayappan temple
very nice paysam.I had it many times at ayappan temple
very nice recipi I've had this paysam as prasadam in Ayappan temple
I just wanted to know the expiry date of the prasadam, as it is not mentioned on the can
Thanks a lot,,, First time am taking swamy ayyappa deekasha and i prepare this main neivedyam to the lord for last night pooja.