Karuppu Kavuni Payasam – SWAHIndra

Ingredients

• Karuppu Kavuni Rice (Black Rice) – ½ cup
• Water – 4 cups
• Jaggery – 1 cup (grated)
• Coconut Milk – 1 cup (thick)
• Cardamom Powder – ½ tsp
• Cashews – 2 tbsp
• Almonds – 2 tbsp (optional)
• Raisins – 2 tbsp (optional)
• Ghee – 1 tbsp
• Saffron Strands – A pinch (optional)
• Salt – A pinch (optional)
• Thoroughly wash the Karuppu Kavuni rice under cold water until the water runs clear. This removes excess starch and dirt.
• Soak the rice in water for 30 minutes to 1 hour to ensure it cooks evenly and softens faster.
• Prepare the jaggery and if your jaggery is in large chunks, grate it finely so that it dissolves easily during cooking.
• In a large saucepan, bring 4 cups of water to a boil. Add the soaked Karuppu Kavuni rice to the boiling water.
• Once the rice is cooked, add the grated jaggery to the pan. Stir well until the jaggery completely dissolves into the rice.
• Then, pour in 1 cup of thick coconut milk and stir. Let it simmer for 5-7 minutes on low heat, allowing the flavours to meld together. Traditionally, Payasam is prepared using cow/buffalo milk.
• Add ½ tsp of cardamom powder to the mixture and stir well. This enhances the aroma and flavour of the payasam.
• Optional: Add saffron strands for a rich colour and aroma. This gives the payasam a lovely golden hue and an additional layer of flavour.
• In a small pan, heat 1 tbsp of ghee. Fry the cashews, almonds (if using), and raisins in the ghee until they turn golden brown and the raisins plump up.
• Add this mixture to the cooked payasam and stir gently to combine.
• Allow the payasam to simmer for another 5 minutes to blend the flavours and allow the consistency to thicken slightly.
• Check for sweetness and adjust by adding more jaggery if needed.
• Once the Karuppu Kavuni Payasam has reached the desired consistency, serve it warm or chilled in bowls.
• You can garnish this traditional dessert with extra fried cashews and almonds for added texture and flavour.
• Serve it with a traditional South Indian meal, especially during festivals or celebrations.
• Pair with crispy vadas or deep-fried snacks for a complete festive treat.
• If you prefer a thicker payasam, cook it for a little longer until it reduces to your desired consistency.
• Adjust the amount of jaggery depending on your taste preference.
• Note: This is a Vegan dessert if you skip the ghee and use a plant-based oil for frying.