Rice Coconut Payasam (Arisi Thengai Payasam)

 Rice Coconut Payasam (Arisi Thengai Payasam) is a traditional payasam prepared with freshly grated coconut, rice and jaggery.

Rice Coconut Payasam (Arisi Thengai Payasam)

0.0 from 0 votes
Recipe by S Kamala
Course: Sweets
Servings

8

servings
Prep time

30

minutes
Cooking time

15

minutes

 Rice Coconut Payasam (Arisi Thengai Payasam) is a traditional payasam prepared with freshly grated coconut, rice and jaggery.

Ingredients

  • Raw Rice – 1/4 cup

  • Jaggery Powdered – 1 to 1 and 1/2 cup

  • Coconut gratings – 2 cups

  • Cardamom Powder – ½ teaspoon

  • Cashew Nuts – few

  • Raisins – few

  • Ghee – 2 teaspoons

  • Milk – 1 cup (Optional)

Directions

  • Soak the rice in water for about 1 hour. Wash and drain the excess water. Add coconut gratings to the soaked rice and grind it to a coarse paste.
  • Add 1/2 cup water to the jaggery powder and bring to boil. When jaggery melted completely and started boiling, remove from stove and strain it.
  • In a thick bottomed vessel, pour 4 cups of water and bring to boil. When it starts boiling, reduce the heat and add the ground rice paste and stir continuously.
  • Allow to cook on low flame till it thickens.
  • Then add jaggery water and stir well.
  • When it blends well add cardamom powder.
  • In a tadka ladle put the ghee and fry cashew nuts and raisins and add it to the payasam.
  • Mix well and switch off the stove.
  • Now add the milk and stir well. Serve hot or chilled.

Notes

  • Adding milk is optional. If adding, boil the milk and cool it and then add it to the payasam.
  • Also instead of cashew and raisins, you can add coconut pieces. Cut a small piece of coconut into tiny bits, fry in a teaspoon of ghee and add it to the payasam.
  • You can grate the coconut or cut it into small pieces and remove the brown portion of coconut pieces and use it.

One Comment

  1. Good Gynecologist in Velachery

    Wow.. this looks so tempting :)Nice capture!

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