Name: Chettinad Style Black Rice Pudding-kavuni Arisi Payasam Recipe
Total time: 55 min
Yield: 4
Cuisine: Chettinad

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Ayurveda Says Ugadi Pachadi Is Healthy! Know It How?

Make This Three Course Meal With Lentils

Chaitra Navratri 2023; Vrat Friendly Phool Makhana Raita

From Mango To Yogurt – Top 5 Water Rich Foods For The Summer

Easy Hacks To Froth Milk At Home Without Frother

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Kavuni arisi payasam or black rice pudding is a specialty of the chettinad region of tamil nadu. This gorgeous deep violet hued sweet,  is a prominent preparation of most festive fares of the chettiars. Apparently,  this nutritious glutinous rice was brought in from burma by the chettiars during their business travels. This is a very simple recipe,  the only tricky bit is the proper cooking of the rice. Other than the traditional way,  you can also cook the payasam using milk and serve it chilled as a pudding or phirni,  topped with fruits.

How to make Chettinad Style Black Rice Pudding-kavuni Arisi Payasam Recipe

Madhuli Ajay

Crawler

Chettinad

<p>Kavuni arisi payasam or black rice pudding is a specialty of the chettinad region of tamil nadu. This gorgeous deep violet hued sweet,  is a prominent preparation of most festive fares of the chettiars. Apparently,  this nutritious glutinous rice was brought in from burma by the chettiars during their business travels. This is a very simple recipe,  the only tricky bit is the proper cooking of the rice. Other than the traditional way,  you can also cook the payasam using milk and serve it chilled as a pudding or phirni,  topped with fruits.</p>

Black Rice, soaked in water for 4 5 hours

0.75 palm jaggery grated or sugar

Ghee

fresh Coconut, grated

cardamom powder

Nuts of choice for garnishing

step 1

Pressure cook the rice with 2 &#xbd; to 3 cups of water till well cooked and soft .  about 2 whistles and then cooked for 15 minutes on low heat.  (the quantity of water and cooking time may vary depending on the quality of rice)

step 2

step 3

In a saucepan (or in the cooker/pressure pan) add jaggery or sugar,  ghee,  cardamom powder and coconut along with the rice. 

step 4

Cook on low heat till the payasam thickens. (3-4 minutes)

step 5

Garnish with nuts if using and serve hot or cold

step 6

Better Butter