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Aravanai (rice Simmered In Jaggery Syrup)

Aravanai (rice Simmered In Jaggery Syrup)
Aravanai (rice Simmered In Jaggery Syrup)
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeSouth Indian
  • Good for breakfast , Lunch
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About this Recipe

An authentic Kerala recipe that is very easy to make but very delicious. The rice is added to the Jaggery syrup with ghee and is cooked for a long time and the fantastic aroma and taste are simply mind blowing. We make this Aravanai for Devi Pooja called Bhagavathi Sevai at home. In Kerala temples this is offered to devotees in Banana leaves...

Ingredients & Quantity
  • Raw rice 1 cup
  • Powdered Jaggery 2 cups
  • Green caradamom powder 1/2 tea spoon
  • Finely chopped coconut 2 tb spoons
  • Cashews and Kismiss as you prefer (Optional)
  • Ghee / Clarified butter 5 table spoons
How to cook?
  1. Wash the rice well and cook in pressure cooker to soft adding 3 cups of water. The rice should be well boiled and soft but not mushy. Keep it aside.
  2. Heat a sauteing pan and fry the coconut pieces, cashews and kismiss in 2 tea spoons of ghee and keep aside. Heat a non stick or heavy bottomed pan with jaggery powder and 3 cups of water.
  3. Wait till the jaggery syrup becomes half in quantity. Now keep the flame low and add the boiled rice to the boiling syrup.
  4. Add 2 table spoons of ghee and cardamon powder. Keep stirring the stuff patiently till it becomes tight and comes together without sticking to the bottom. Add remaining ghee and stir well. Add the roasted items and switch off the stove.
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