Rice Coconut Payasam (Arisi Thengai Payasam) is a traditional payasam prepared with freshly grated coconut, rice and jaggery.
Rice Coconut Payasam (Arisi Thengai Payasam)
Recipe by S Kamala
Recipe rating: N/A
Course: Sweets
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 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.