Pounded Rice with Milk, Sugar, Ghee, and Raisins: Puthiri Avil


This dish captures the exuberance of Kerala’s countryside at harvest time. During years past, rich, sweet puthiri was prepared only once a year, to celebrate the spring harvest. Fresh kernels of flattened rice moistened with warm milk and golden ghee, sweetened with sugar and honey and garnished with crushed cardamom and raisins, was a delicious treat, and it still is.

In our home, the ritual of Puthiri always started with a prayer. My mother lighted incense sticks and placed a platter of new avil (pounded rice), bananas, and flowers in front of a bronze oil lamp. Then she lighted some camphor cubes and made a ceremonial offering. After that, she prepared puthiri in a large silver bowl. She poured the warm milk into the bowl and stirred in sugar and honey. Then she combined the pounded rice and milk. Raisins and crushed cardamom went in next. Then, for a final touch, she drizzled a tablespoon of golden ghee (clarified butter) on top. Puthiri avil is very tasty dish that makes a good breakfast—or try it as a sweet snack.

2 cups avil (pounded rice) (available at Indian groceries)
2½ cups whole milk
¾ cup sugar
½ cup honey
1 teaspoon crushed cardamom
1 tablespoon raisins
2 tablespoons ghee

Wash and rinse the pounded rice, and spread it on paper towels to dry. Bring the milk to a rolling boil in a saucepan over medium heat. Remove it from the heat, and keep it covered. In a large bowl, combine the warm milk and sugar, and stir until all of the sugar is dissolved. Pour honey into the milk. Add the pounded rice, and mix well. Sprinkle in the cardamom and raisins, and stir gently. Drizzle ghee on top. Serve warm.

Makes 4 to 4½ cups.