Aravana payasam is a sacred sweet offering prepared at the famed Sabarimala temple in Kerala, dedicated to Lord Ayyappa. This thick, rich payasam is made with jaggery, rice, and generous amounts of ghee, symbolizing abundance and devotion, and is distributed as prasadam to devotees who complete the rigorous 41-day vratham (austerity and fasting) before undertaking the pilgrimage. Prepared only within the temple kitchens, it holds immense ritual significance, as it is believed to embody the blessings of Lord Ayyappa and is offered after the daily poojas. Traditionally, the payasam is prepared using pure cow’s ghee, but for those seeking a plant-based alternative outside temple rituals, nut butters such as cashew or almond paste, or even coconut cream, can be used to provide a similar richness and depth of flavor while retaining the spirit of the dish.

Ingredients
1/4 cup matta red rice (or any other rice)
1/4 cup cashew or almond paste
2 cups water
1 1/2 cups date paste
2 1/2 tbsp coconut pieces (chopped small)
1/4 tsp dry ginger powder (soonth, chukku)
3-4. green cardamom, crushed (elaici, elakkai)
Method
Melt the date paste in a heavy bottomed pan over medium heat
Add the finely chopped coconut pieces
Stir fry till the coconut pieces become light brown
Remove the coconut from the date paste
Set aside
Add the rice to the date paste and fry for 5 minutes
Add 3/4 cup of date paste
Add 2 cups of water and cook covered till the rice is done
Add 3/4 cup of dare paste and mix well
Add the cardamom and mix well
Let the mixture cook well
At this stage the payasam will be glossy an gooey
Remove from heat
Now add the coconut pieces and ginger
Mix well
Serve warm or store in an airtight jar
Enjoy!