How To Make Aravana Payasam for Onam: A Traditional Kerala Festive Dessert Recipe

Directions

Bring water and jaggery to a boil in a pan, stirring until the jaggery dissolves completely.

Once the syrup is ready, remove it from the heat and keep it aside.

Heat ghee and add chopped coconut; fry until slightly golden, keep aside.

Heat the remaining ghee in the same pan. Fry the cashews until golden and keep aside

Wash the rice thoroughly and soak it for 20–30 minutes. Drain well. Cook the rice with 3 cups of water (You can also cook the rice using a pressure cooker)

Add 1 tsp of Ghee to the rice and give it a good mix

Cover with a lid and cook until the rice is tender and fully cooked.

Strain the jaggery syrup and add to the cooked rice and mix well

Add the cardamom powder and check the consistency of the payasam. Adjust with a little hot water if needed.

In a small bowl, whisk the Cadbury Cocoa Powder with 2 tbsp warm milk to make a smooth, lump-free paste.

Stir the cocoa powder mix into the payasam and stir well

Add a spoonful of Ghee, stir well, and let it come to a boil

Pour the roasted coconut and cashew nuts over the payasam and stir again. And it's ready

Serve the payasam in a bowl and garnish with a few roasted cashew nuts. For a traditional Onam touch, you can also add a tulsi leaf (optional), as it is often offered as prasadam at Sabarimala Temple.