Aaravana payasam is one of the south India’s authentic and significant prasadams. It is served with traditional values in Sabarimala Iyappan temple, Kerala one of the popular pilgrimages. It is made with Kerala’s red rice which gives it a unique taste added with jaggery other ingredients elevated by the sanctity of the temple’s traditions and the devotional rituals surrounding its preparation. The prasadam is also known as Neypayasam.
Uniqueness of Aaravana Payasam:
- Aaravana payasam can be stored for weeks to months as it has a long shelf-life. You can enjoy it as many times by making it once.
- The rice used for the recipe is actually fried in loads of ghee before it is cooked.
- The prasadam uses no milk.
- It is made with matta rice which is generally bigger in size and gives extra taste than normal rice.
Serves – 4–5 persons | Cooking time – 60 mins | Preparation time – 10 mins
Ingredients of the Authentic Aaravana Payasam
The original recipe uses only four ingredients:
- Kerala matta rice (red rice) – 1 cup
- Jaggery (preferably dark, unrefined jaggery) – 2 to 2.5 cups
- Pure cow ghee – ½ to ¾ cups
- Cardamom (minimal, sometimes none) – ¼ tsp
You can also add the below items for extra taste:
- Coconut pieces fried in ghee – ½ cup
- Cashews or raisins – 10 to 12 pieces
Preparation of Aaravana Payasam :
While the traditional process is the part of temple ritual system, it can be replicated by following the recipe below:
- Jaggery is melted with water and boiled until it thickens and reaches a sticky consistency.
- Rice is cooked separately until soft but not mushy.
- The cooked rice is then added to the melted jaggery and slow cooked.
- A generous amount of ghee is poured and mixed slowly and gradually.
- Sabarimala version relies mostly on the jaggery-ghee aroma.
- The payasam is cooked until it becomes thick, dark, and glossy.
The final product is rich, aromatic, and deeply satisfying — a perfect blend of sweetness, devotion, and tradition.
For many, the moment of receiving Aaravana Payasam after the darshan is the highlight of the pilgrimage, a divine reward for the 41-day vratham. The same way, homemade recipe is also celebrated with devotion and tradition.
Aaravana Payasam is not just a dish; it is the culinary embodiment of devotion, tradition, and faith associated with Sabarimala. Each spoonful carries the warmth of Kerala’s temple heritage and the divine blessings of Lord Ayyappa. Whether enjoyed as prasadam from the temple or recreated in the humble setting of your kitchen, it remains a timeless symbol of spiritual sweetness.
