Chettinad Kavuni Arisi Sweet Recipe (Black Rice Pudding)
A traditional healthy black rice pudding
Black Rice which is called Kavuni Arisi in tamil, is high in nutritional value and very good source of iron, vitamin E and antioxidants. The rice is hard, dark black in colour and turns purple when cooked. The Kavuni Arisi sweet is very famous in Chettinad region in Tamil Nadu. It is not only healthy but also very delicious. The rice needs to be soaked for long time as it is hard. Though it turns soft as cooked, we get the chewy chunks of rice while eating.
If you like this recipe, you can also try other Chettinad recipes such as
- 1 cup Black Rice
- 3 cups Water
- 1/2 cup Palm sugar , or jaggery
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 1/2 cup Fresh coconut , grated
- 1 teaspoon Ghee
How to make Chettinad Kavuni Arisi Sweet Recipe (Black Rice Pudding)
To begin making the Chettinad Kavuni Arisi Sweet recipe, wash the rice and soak adding lots of water for about 8 hours or overnight.
Drain the water and add the rice to a pressure cooker. Pour 3 cups of water to the rice, drained water can also be used.
Pressure cook for 5 to 6 whistles. Once the pressure seizes, open the lid of cooker.
Add palm sugar or jaggery along with cardamom powder to the rice. Mix and keep cooking in medium flame by mashing with a ladle.
Add grated coconut to it and mix well. Cook until it becomes thick.
Remove from flame and add in ghee. Mix and serve warm.
You can also add normal white sugar instead of jaggery according to your taste.
Cashews and raisins fried in ghee can also be added but it is not added in the authentic recipe.
Chettinad Kavuni Arisi Sweet Recipe (Black Rice Pudding) is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens
I am Swathy Nandhini, author and food photographer of shravskitchen.com and currently residing in Dubai. I am newbie to the world of blogging and learning lots of new things through this virtual world. Though I had passion for cooking from school days, I took it seriously as a way of life only after I became mother for Shravanthi. I have named the blog after her. I love to try different cuisines and I got many interesting recipes over my blog. My love towards blogging grows each and every day.