Name: Aravana Payasam
Prep time: 30 minutes
Cook time: 1 hour
Yield: 20 people
Cuisine: South Indian
Ingredients: 2 kg Jaggery (Dark variety preferred); 10 cups Raw Rice (Cooked and slightly mushy); 1.5 kg Coconut (Freshly grated); 500 g Ghee (Pure, for roasting and flavor); 200 g Cashew Nuts (For garnish); 200 g Raisins (For garnish); 2 tablespoons Cardamom (Finely powdered); 2 cups Water (For melting jaggery)

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How to Prepare

Melt 2 kg of jaggery in a large heavy-bottomed pan with 2 cups of water over low heat, stirring occasionally until fully dissolved.
Strain the melted jaggery to remove impurities and return it to the pan.
Add 10 cups of cooked rice to the jaggery syrup and mix well on medium heat.
Stir in 1.5 kg of grated coconut and continue cooking for 15-20 minutes until the mixture thickens.
Heat 500 g of ghee in a small pan, roast 200 g of cashew nuts and 200 g of raisins until golden, and add them to the payasam.
Add 2 tablespoons of cardamom powder and mix well.
Cook for an additional 5 minutes on low heat, stirring continuously to prevent sticking.
Remove from heat and let it cool slightly before serving.