Kavuni [Black] Rice Sweet

This sweet originates from Chettinad region in Tamilnadu. Black rice is a good source of iron and other nutrients. I used jaggery instead of sugar. This rice turns purple after it’s cooked.


  • Kavuni [Black] Rice (1/2 cup)
  • Cardamom Powder (1/4 tsp)
  • Coconut (grated, 1/2 cup)
  • Cashews (halved, 10)
  • Jaggery (3/4 cup)
  • Ghee (4 tsp)

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Soak time: 12 hours

Category: Lunch \ Dinner \ Snack

Cuisine: South Indian

Serves: 3


  • In a bowl wash and add water to kavuni rice and soak for 12 hours.
  • Transfer the soaked rice to a pressure cooker and add water if required.
  • Pressure cook for 15 whistles.
  • Add ghee to a deep skillet and add cashews.
  • Sautee for 5-6 minutes or until golden and set aside.
  • In the same skillet add grated coconut and dry roast for few minutes and set aside.
  • Add jaggery and water and cook till jaggery dissolves.
  • Add the cooked black rice and mash well.
  • Add the roasted cashews, coconut, and cardamom powder.
  • Add the remaining ghee too.

Step by step pictures of the recipe:

Wash and soak black rice for 12 hours.
Transfer the rice to a pressure cooker.
Pressure cook for 15 whistles.
If the rice is not soft pressure cook again for 4-5 whistles.
Roast cashews in ghee.
Dry roast grated coconut.
Roasted coconut and cashews to garnish.
Cook jaggery until it dissolves.
Add the cooked rice and mash well.
Garnish with coconut and cashews.


  • Wild rice and black rice are not exactly the same. We can substitute with wild rice if it’s not available.
  • Add more water before pressure cook the rice if required.
  • Cook the rice on low flame and ensure that there is enough water to pressure cook for 15 whistles.
  • Mash the rice before add to jaggery water.
  • Dissolve the jaggery and no need to make thick syrup.
  • The rice should be properly cooked before adding to the jaggery water.