Arammana

Arammana is a traditional South Indian dish primarily found in Kerala and Tamil Nadu. It is a type of payasam, a sweet pudding made from rice, lentils, milk, and jaggery or sugar. The specific ingredients and preparation methods can vary slightly by region and household.

The most common version of arammana uses rice, often a short-grained variety like unakkalari, which becomes soft and mushy when cooked. Lentils, such as moong dal (split yellow lentils), are also frequently added for texture and a nutty flavor. The dish is typically simmered in milk or coconut milk until thick and creamy. Sweetening is usually done with jaggery, which imparts a distinct caramel-like taste and a golden-brown hue, though sugar is also used.

Flavor is enhanced by cardamom and sometimes a pinch of saffron for aroma and color. A popular finishing touch involves frying cashews and raisins in ghee (clarified butter) and adding them to the cooked arammana. This provides a delightful crunch and richness. Arammana is often served warm or at room temperature as a dessert or a celebratory dish, particularly during festivals and special occasions. Its comforting sweetness and creamy texture make it a beloved culinary tradition.