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Karaikudi Kavanarisi Payasam
காரைக்குடி கவனரிசி பாயசம்
By Ganesan Kannan
50 mins Serves 3 Hard Chettinad
4.8Editor's Rating
Heritage black kavuni rice slow-cooked in milk and jaggery — the deep violet payasam served at every Chettiar celebration.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Roast the main ingredient in ghee until golden and aromatic.
- 2
Cook it soft with the required water or milk.
- 3
Melt jaggery with a little water, filter the syrup and add it in.
- 4
Stir on low flame until the karaikudi kavanarisi payasam thickens and leaves the sides of the pan.
- 5
Finish with cardamom, ghee-roasted cashews and raisins.
சமையல் குறிப்பு
கவுனி அரிசியை இரவு முழுக்க ஊற வைக்கவும்; மெதுவாக வேக வைத்தாலே கிரீமி ஆகும்.
Soak the kavuni rice overnight — it needs long soaking and slow cooking to turn creamy.
Nutrition (per serving)
- Calories: 301 kcal
- Protein: 25 g
- Carbs: 55 g
- Fat: 8 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating