By Bhamini S.
This is a traditional and authentic festival sweet from the Chettinad region in Tamil Nadu. It is an extremely delicious pudding that all your guests will love.
Kavuni Arisi i.e. black rice is predominantly used in Chettinad cuisine as it is grown in plenty in the region.
It has gained popularity to the level of a superfood, and is cultivated in northeastern and southern parts in India.
Black rice is also known as "forbidden rice", and has a dark colour because of the presence of a powerful antioxidant called anthocyanin, making this variety of rice the most revered amongst all rice varieties.
Cooking Time: 1 hour
Preparation Time: 20 minutes
Ingredients
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1 cup black rice
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2 cups full cream milk
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1 x 350ml fresh cream
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4 spoons ghee or clarified butter
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¾ cup sugar
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1 heaped tsp broken cashew
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1 heaped tsp raisins
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A few cardamom pods, powdered
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A few saffron strands
Preparation
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Wash and soak the black rice overnight.
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The next morning transfer the black rice along with the 2 cups of water and 2 cups of fresh milk to a pressure cooker and cook for 5 whistles. Turn down the flame and simmer for 5 more minutes. Turn off the flame and allow the pressure to release naturally.
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Once the pressure releases, slightly mash the rice with a ladle.
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Heat a deep bottom pan on medium heat, add the fresh cream and cooked rice and cook on a medium flame. To this, add crushed cardamom and sugar, and stir well.
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Cook and stir until it thickens like a porridge and switch off the flame. It will take about 15-20 minutes to thicken.
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In a separate pan, fry cashews and raisins in ghee on a low flame before adding it to the payasam. Mix well and serve hot.
Preparing this dessert is not as complicated as you'd think. And once it's ready, you can reap the benefits of its rich taste along with a cup of perfectly brewed Indian filter coffee.
Looking to stock up on your supply of Indian filter coffee? Visit our online store to browse from a collection of indulgent flavours.
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