INAIVAA
Kavuni Arisi Sweet — deep purple-red black rice pudding with coconut milk in a bowl
DessertEasy

Kavuni Arisi Sweet

கவுனி அரிசி இனிப்பு

The classic Tamil ceremonial sweet made from Black Kavuni Rice, jaggery, and coconut milk. Rich, purple, sticky, and deeply aromatic — traditionally served at temple festivals and weddings in Tamil Nadu.

Prep

10 minutes (plus 8 hours soaking)

Cook

40 minutes

Serves

4 portions

Cuisine

South Indian / Tamil

Ingredients(serves 4 portions)

  • Black Kavuni Rice (Kavuni Arisi)
    1 cup

    soaked overnight

  • water
    2.5 cups

    for cooking the rice

  • jaggery
    150 g

    grated or powdered (adjust to taste)

  • coconut milk
    200 ml

    thick, first press preferred

  • ghee
    2 tbsp
  • cardamom powder
    0.25 tsp
  • grated fresh coconut
    2 tbsp

    optional garnish

  • salt
    1 pinch

Method

  1. 1

    Soak the rice

    Rinse the Kavuni Rice thoroughly under cold running water until the water runs only lightly purple. Place in a bowl, cover with plenty of cold water, and soak overnight for at least 8 hours. This step is essential — do not skip it.

    Tip: The soaking water will turn deep purple. Discard it and use fresh water for cooking.
  2. 2

    Cook the rice

    Drain the soaked rice. Transfer to a heavy-bottomed pan with 2.5 cups of fresh water. Bring to a boil over medium heat, then reduce to the lowest heat setting, cover tightly, and simmer for 30–35 minutes until the rice is completely tender and sticky. All the water should be absorbed.

    Tip: Resist lifting the lid during cooking. The steam does the work.
  3. 3

    Add jaggery

    Add the grated jaggery and a pinch of salt to the hot cooked rice. Stir well over low heat for 2–3 minutes until the jaggery is fully dissolved and incorporated into the rice. Taste and adjust sweetness.

    Tip: Add jaggery gradually if you prefer a less sweet result.
  4. 4

    Add coconut milk and ghee

    Pour in the coconut milk and add the ghee. Stir continuously over low heat for 5–7 minutes until the mixture thickens to a porridge-like consistency that holds its shape slightly. Add cardamom powder and mix well.

    Tip: The mixture will continue to thicken as it cools, so remove from heat slightly before it reaches your desired consistency.
  5. 5

    Serve

    Transfer to serving bowls. Garnish with grated fresh coconut if using. Serve warm or at room temperature. The colour will be a deep, striking burgundy-purple.

Cook's Notes

  • ›Overnight soaking is not optional — the outer bran of Kavuni Rice is dense and requires full hydration.
  • ›Use palm jaggery (karupatti) for the most authentic flavour if available.
  • ›Thick first-press coconut milk gives a richer result than thin coconut milk.
  • ›Leftovers keep well in the refrigerator for 3 days. The dish firms up when cold — warm gently with a splash of coconut milk.
  • ›This dish is naturally vegan if you use coconut oil instead of ghee.

Nutrition

Serving

1 portion (approx. 150g)

Calories

~320 kcal

Protein

4g

Carbs

58g

Fat

9g

Fibre

3g

Approximate values per serving. For guidance only.

Frequently Asked Questions

Can I make Kavuni Arisi Sweet without coconut milk?+
Yes — you can substitute with regular full-fat milk or oat milk. The flavour will be less rich and the colour slightly different, but the dish will still work. Coconut milk is traditional and gives the best result.
Can I use a pressure cooker instead of stovetop?+
Yes. After soaking, pressure cook with 2 cups water for 2–3 whistles on medium heat, then release pressure naturally. Continue from step 3.
Why is my Kavuni Rice still hard after cooking?+
Almost always due to insufficient soaking. Kavuni Rice has a dense outer bran layer. If you did not soak overnight, add more water and cook for an additional 10–15 minutes. Always soak for at least 8 hours.
Is this recipe suitable for festivals and religious offerings?+
Yes. Kavuni Arisi Sweet is a traditional temple and festival offering in Tamil Nadu. Omit the salt when preparing as a religious offering (naivedyam) if required by your tradition.