Creamy and delicious Chettinadu special Kavuni Arisi sweet recipe with detailed step-wise pictures. Traditional sweet made with glutinous black rice – kavuni arisi.
Today’s recipe is a traditional Chettinad (Karaikudi) special sweet – Kavuni Arisi. It is made from the indigenous glutinous black rice grown in Southern Tamilnadu. As I mentioned in my Black Rice Idli recipe, I had bought a pack of Kavuni rice a few months back and I recently started making recipes using it. Apart from idli and dosa, the other recipe that I wanted to try since long is this delicious creamy and rich sweet made with the black rice. I had heard a lot about it from my friends, but I got to taste it for the first time early this year, thanks to a dear friend V. It had a distinct earthy flavor and the bite from the rice added a good textural difference.
As I had never made it myself before, I checked with my friend for the recipe and she immediately sent me a picture from her grandmother’s published recipe book. It was fascinating to know that her grandmother had over 100 traditional chettinadu and Karaikudi special recipes documented, and as a gift for her 80th birthday, they published a book and distributed it to everyone in their family. How so nice! 🙂 I was inspired by the story and of course the recipe that I had to try it immediately. Kavuni Arisi turned out absolutely delicious.
The original recipe shared by my friend had measurements for ½ kg rice and since I wanted to make small portions good for our family, I reduced the measurements. Kavuni Arisi recipe is very straight forward – just 3 main ingredients and it is very simple to make. The taste and flavor of this sweet depends on the black rice used. Grated coconut and cardamom powder add a nice flavor too. As per the recipe, sugar is used to make this sweet. Although I was tempted to try it with jaggery, I wanted to keep the authenticity intact at least for my first attempt. And there is always a next time! Check out other sweet recipes.
How to make Kavuni Arisi | Kavuni Arisi Sweet –
Kavuni Arisi | Kavuni Arisi Sweet
- Pressure Cooker
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- ½ cup Kavuni Arisi/Black Glutinous Rice
- ⅓ cup Grated Fresh Coconut
- ½ cup Sugar adjust per preference
- ¼ teaspoon Cardamom Powder
- 2 teaspoon Ghee
- Water as needed
- Wash the rice and soak in enough water for 8 hours or overnight. As the black rice is hard to cook, it is essential to soak it first.
- Pressure cook the soaked rice with enough water for 5-6 whistles on medium flame until it is cooked. It should still hold its shape to an extent and not be a mush.
- Set it on low flame and add sugar. Mix well until the sugar is melted.
- As the sugar and rice cook together, it should turn creamy. Add grated coconut and cardamom powder. Mix well.
- Add ghee and remove from heat.
- Serve warm or cold as dessert.
Detailed step-wise picture recipe of making Kavuni Arisi | Kavuni Arisi Sweet –
Wash the rice and soak in enough water for 8 hours or overnight. As the black rice is hard to cook, it is essential to soak it first.
Pressure cook the soaked rice with enough water for 5-6 whistles on medium flame until it is cooked. It should still hold its shape to an extent and not be a mush.
Set it on low flame and add sugar. Mix well until the sugar is melted.
As the sugar and rice cook together, it should turn creamy. Add grated coconut and cardamom powder. Mix well.
Add ghee and remove from heat.
Serve warm or cold as dessert.
- Any black rice variety will work for this recipe.
- Adjust sugar as per preference.
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