This is a ‘prasad’ usually made by the pandits (poojaris) of temples in Kerala. This is one of the most important prasads offered to Lord Ayyappa of the very famous temple of Kerala in Sabarimala. The other item offered as Prasad is appam.
Ingredients (6 Portions)
Rice( Pulao or any other variety): 50 gms.
Pure Ghee: 50 gms.
Jaggery: 250 gms.
Broken Cashew Nuts: 10 gms.
Kissmis (Seedless Raisins): 10 gms.
Jeera (Cumin Seeds): 02 gms.
Rock Sugar (Crystal sugar) optional (Kalkandom): 20 gms.
Edible Camphor (Optional): 2 gms
Method
Clean and wash the rice. In an uruli(thick bottom pan) add double the quantity of water to that of rice, bring to boil add rice and 30 gms ofpure ghee, cook rice till it is well cooked but not mashed up.
Grate and add jaggery (sarkkara) to the cooked rice and cook till the jaggery becomes thick, or the whole mixture gets a viscous (jam) like consistency. Remove from flame and keep aside.
Heat 20 gms of pure ghee to medium hot add cumin seeds, let it crackle, then add the broken cashew nuts and fry to golden brown colour, then add the raisins let them puff up. Add all these to the aravana. Mix well. Serve at medium hot or at room temperature sprinkled with crushed rock sugar on top.
*Words in italics are Malayalam words.
By Chef V.K. Iyer
Better Kitchen & Better Kitchen Awards are Brands of Bandwagon Media