Aravanai is a Divine Offering to the Lord. Sri Rangam, a small town in Trichy, is very famous for this Aravanai Prasadham. This Aravanai is served to the devotees at night in Sri Ranganathar Temple for which there is a very long queue. Though this Aravanai is a sweet dish, little salt is added which heightens the flavour. Can be made easily. Choose nice dark golden syrup jaggery( paagu vellam), that’s where the taste of this dish lies.
Aravanai is a payasam variety, slightly thick. Do try and give me your feedback.
Raw rice – 1 cup ( washed and soaked in water for 10 minutes)
Water – 3cups ( to cook the rice)
Dark golden coloured syrup jaggery ( paagu vellam ) – 3 and 3/4 cups
Sugar – 1 tablespoon
Water – 1 cup ( to dissolve the jaggery and make a syrup )
Salt – 1/4 teaspoon
Cardamom powder – 2 pinches
Fresh , hot ghee – 3/4 cup
Fresh, hot ghee – 1 tablespoon (to fry the rice)
Golden( ghee roasted ) fried halved cashewnuts – 2 tablespoons
Heat a big nonstick pan. Add 1 tablespoon ghee. Keep the flame in sim. Add the drained rice.Saute on sim flame for 5 minutes. Add 3 cups water. Cover and cook till the rice is done. Do not mash the rice. Cover and keep it aside. Heat another pan. Add 1 cup water. When the water boils add the jaggery. Cook on medium flame till the jaggery dissolves. Simmer for 5 minutes. Switch off the stove and strain the jaggery syrup, to remove the impurities. Add this strained jaggery syrup to the cooked rice. Again keep the nonstick dish on the stove. Heat on medium flame. Add ghee little by little. Add salt, sugar and cardamom powder. Mix gently. Allow it to simmer for 5 to 8 minutes. Switch off. Garnish and serve hot.
1) Do not add milk while cooking. The sheen will not bo there. Milk will totally give a different taste.
2) Make the Aravanai slightly runny, as it cools it will thicken.