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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)

Recipe by S Kamala
Recipe rating: N/A
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.

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