This dish has the name of its main ingredient Kavuni Rice. This sweet is made out of a special kind of rice grown in Chettinad region. Purple Colour of this rice makes it distinct in appearance and intensifies its placement as all time favourite served in all functions. Healthy and scrumptious with more fibre content. It is said that chettiars migrated to various countries like Singapore, Burma and Malaysia for their business and brought the delicacies of those lands to our place. The black glutinous rice cultivated in Southeast Asia and fondly called as Kavuni Arisi in Chettinad is the typical example for such food brought from the overseas. People often get confused with the red rice (kaikuthal Arisi) available in Kerala for the Kavuni Rice. The Very fine quality of this rice is available in the stores of Singapore and Malaysia. This rice after cooking will be sticky. That is the quality which makes it ideal for a sweet. In Chettinad we get this rice as hand grinned also.
Kavuni Arisi-1 cup
Sugar-1/2 cup or jaggery (according to taste)
Ghee-1 table spoon
Grated coconut-2 tablespoon
Cardamom-4 or 5
This rice is little difficult to get cooked. So soak the rice for 3 to 4 hours or (over night) before preparing.
Pressure cook the rice adding 3 cups of water in medium fire for 10 to 12 minutes in medium flame. The rice should be cooked very soft till the white pulp in the red outer shell of the rice comes out.
After opening the cooker if you find it not properly cooked, Cook for some more time.
Try to smash the rice with a ladle when it is hot before adding sugar.After smashing, add the sugar checking for the taste in between. Powder the cardamom with a teaspoon of sugar.
Add that along with the ghee, coconut grated and mix well. The sweet is ready.
If you find the rice you are using needs more water to cook, add more next time and vice versa.