Rice Coconut Payasam (Arisi Thengai Payasam) is a traditional payasam prepared with freshly grated coconut, rice and jaggery.
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Rice Coconut Payasam (Arisi Thengai Payasam)
Course: SweetsCuisine: Indian, TamilDifficulty: Medium
Servings
8
servingsPrep time
30
minutesCooking time
15
minutesRice 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 rice for 1 hour, then rinse and mix with coconut gratings. Grind to a coarse paste.
- Heat jaggery with 1/2 cup water until dissolved, then strain.
- Boil 4 cups water, reduce heat, and add rice paste, stirring until thick.
- Add jaggery water and cardamom powder, stirring well.
- Fry cashews and raisins in ghee, add to the mixture, and turn off the heat.
- Mix in milk, and serve the payasam either hot or chilled, as preferred.
Recipe Video
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.
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