Name: Aravanai: Authentic Kerala Rice Pudding with Jaggery & Coconut
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup Rice (raw); 2 cup Jaggery; 1/2 spoon Cardamom (green caradamom tea); 2 spoons Coconut (finely chopped tb); Cashews (optional and kismiss as you prefer); 5 spoons Ghee (ghee, or ghee ghee table)

Aravanai: Authentic Kerala Rice Pudding with Jaggery & Coconut

40 minutes

686 reads

4.75 from 4 votes

South Indian

About Aravanai: Authentic Kerala Rice Pudding with Jaggery & Coconut

Aravanai, a cherished Kerala sweet, is a simple yet divine rice pudding simmered in fragrant jaggery syrup. This traditional recipe infuses every grain of rice with the rich, caramel-like sweetness of jaggery, enhanced by the warmth of ghee, the crunch of cashews, and the aromatic spice of cardamom. A comforting treat, often served on banana leaves during festivals like Devi Pooja (Bhagavathi Sevai), it's a taste of Kerala's culinary heritage.

This recipe provides a detailed guide to recreating this authentic delicacy at home. Follow the steps to experience the delightful blend of textures and flavors that make Aravanai so irresistible. The subtle sweetness and aromatic spices make it a perfect dessert or offering.

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Recipe Time & More

Prep10

Cook30

Total40

Calories1369 kcal

Serves

Served AsBreakfast Lunch

Recipe TasteCrunchy Savoury Sweet

Ingredients

▢ 1 cup Rice raw
▢ 2 cup Jaggery
▢ 1/2 spoon Cardamom green caradamom tea
▢ 2 spoons Coconut finely chopped tb
▢ Cashews optional and kismiss as you prefer
▢ 5 spoons Ghee ghee, or ghee ghee table

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Instructions

Prepare the Rice

Wash the basmati rice thoroughly under cold running water until the water runs clear. Cook the rice in a pressure cooker with 3 cups of water until soft and fluffy but not mushy. Allow to cool completely.

Make the Jaggery Syrup

In a heavy-bottomed pan, combine the grated jaggery and 3 cups of water. Bring to a boil over medium heat, stirring occasionally to dissolve the jaggery completely. Reduce heat to low and simmer until the syrup reduces by half and thickens slightly.

Combine and Simmer

Add the cooked rice to the jaggery syrup. Stir gently to coat the rice evenly. Reduce heat to low and continue stirring frequently to prevent sticking.

Add Flavor and Garnish

Add 2 tablespoons of ghee and the cardamom powder. Continue stirring patiently until the Aravanai thickens and comes together, coating each grain of rice. Stir in the remaining ghee. Remove from heat and gently fold in the toasted coconut, cashews, and raisins (if using).

Serve

Serve warm or at room temperature. Traditionally served on banana leaves.

Recipe Notes

Expert Tips for Perfect Aravanai

Toasting the coconut and cashews before adding them enhances their flavor and adds a lovely crunch.
For a richer flavor, use good quality jaggery. The type of jaggery can influence the final taste.
Adjust the amount of jaggery to your desired level of sweetness. Taste the syrup before adding the rice.
Be patient during the simmering process. Low and slow cooking allows the rice to absorb the jaggery syrup properly and prevents burning.