Rich, dark kheer made from soaked black glutinous rice slow-cooked in coconut milk — a traditional Chettinad dessert with a stunning appearance and nutty depth of flavour.
Ingredients
1 cup kavuni arisi (black glutinous rice), soaked overnight
1 can (400ml) thick coconut milk
3/4 cup jaggery, grated
2 cardamom pods, crushed
2 tbsp ghee
2 tbsp cashews
2 tbsp raisins
A pinch of salt
Method
About Kavuni Arisi Payasam: Kavuni arisi is a black glutinous rice native to Tamil Nadu — dark purple-black, slightly sticky and wonderfully nutty. This payasam is a signature Chettinad dessert served at weddings and festivals. The striking dark purple colour and creamy coconut milk make it unforgettable.
Soak overnight: Wash 1 cup kavuni arisi thoroughly. Soak in plenty of water overnight or for a minimum of 6-8 hours. Black glutinous rice is much harder than regular rice and needs long soaking. After soaking it will have absorbed water and turned slightly softer.
Pressure cook the rice: Drain the soaked rice. Pressure cook with 2 cups water on high heat for 5-6 whistles until completely soft and sticky. The cooked rice should be very soft, slightly gummy and deep purple. If using a regular pot boil with 3 cups water for 45-50 minutes.
Mash lightly: Using the back of a spoon or a potato masher lightly mash about one third of the cooked rice — this naturally thickens the payasam without any other thickener. Keep the rest whole for texture.
Add jaggery: Add 3/4 cup grated jaggery to the cooked rice and stir on medium heat until completely dissolved. The jaggery turns the payasam into a deep, glossy dark purple. Cook for 3-4 minutes.
Add coconut milk: Reduce heat to low. Add the thick coconut milk gradually, stirring continuously. Do not boil after adding coconut milk as it can split. Simmer gently for 8-10 minutes, stirring.
Adjust sweetness and consistency: Taste and add more jaggery if needed. The payasam should be thick and pourable — it thickens as it cools. Add a little water or coconut milk if too thick.
Add cardamom: Add 1/2 tsp freshly crushed cardamom powder and a pinch of salt. The pinch of salt is important — it enhances all the flavours.
Fry dry fruits: In a small pan heat 1 tbsp ghee. Add cashews and fry until golden. Add raisins and fry 30 seconds until plump. Add to the payasam.
Serve: Kavuni arisi payasam can be served warm or at room temperature. It tastes even better slightly chilled. The deep purple colour against the white of the cashews is stunning. Serve in small bowls — it is rich and a small serving is satisfying.