Aravanai or Neippayasam - Ayyappante Ishta Payasam. This is a traditional Devi Pooja offering in Kerala. There are 2 versions - with & without moong dhal. First versions is with dhal & this recipe was given by Amirthanandamayi Mutt people, when we had their puja at home. Raw rice ½ cup Moong dhal ½ cup Ghee ½ cup Jaggery 3 cups Copra pieces ¼ cup Chopped cashew ¼ cup Kismiss ¼ cup Sugar candy ¼ cup Grated coconut ½ cup Lightly roast moong dhal till a nice aroma comes & the colour changes. Wash rice & dhal together & add to 2 cups of water in a pressurepan. Close the cooker, keep the weight & cook for 2 whistles. Wait for it to cool & in that time add ½ cup water to jaggery & heat on a low flame stirring continuously till the jaggery dissolves completely. Strain & add to the rice-dhal mixture & start cooking it adding ghee little by little. When the mixture is cooking add the copra fried in ghee. When the whole mixture becomes a mass, add cashew & kismiss fried in little ghee. Remove , add sugarcandy & freshly grated coconut. Variations: This version is commonly called Aravanai. It can be made only with rice without adding dhal. You can cook the mixture for just one whistle & if thus made, rice will be slightly grainy. You can add 1 cup of ghee ( or little more )& 4 cups of jaggery for every cup of rice.