Arisi Thengai Payasam Recipe | Rice Coconut Kheer

Arisi Thengai Payasam Recipe | Rice Coconut Kheer with stepwise pics and a short YouTube video.  Also, if you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This is a traditional payasam recipe from the Tamilnadu cuisine made on any special occasions or festivals like Aadi Peruku, Ganesh Chathurthi, Navaratri or Tamil New Year. As I have shared most of the payasam recipes in my blog already, I was breaking my head what to post for this upcoming Aadi month, then suddenly this recipe came to my mind for rescue. It tastes good when drunk both warm or chilled, also for a nice crunch, you can add coconut bits fried in ghee as we do for Kerala Ada Pradhaman and Jackfruit Kheer. If interested check my Aadi Perukku Recipes and 100+ Lockdown Recipes.

Check my other Kheer / Payasam Recipes like
1. Arisi Paruppu Payasam
2. Carrot Payasam
3. Javvarisi Payasam
4. Javvarisi Semiya Payasam
5. Broken Wheat Payasam
6. Jackfruit Payasam

Coconut Payasam Recipe

Arisi Thengai Payasam Recipe | Rice Coconut Kheer

Priya Santhamohan

Arisi Thengai Payasam Recipe | Rice Coconut Kheer is a traditional payasam recipe from the Tamilnadu cuisine made on any special occasions or festivals like Aadi Peruku, Ganesh Chathurthi, Navaratri or Tamil New Year.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Festival Recipes, Payasam / Kheer Recipes

Cuisine South Indian

Servings 4 People

Calories 230 kcal

Equipment

• Stovetop

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• ½ Cup Coconut / தேங்காய்
• 2½ tbsp Raw Rice / பச்சைஅரிசி
• 2 Cups Water / தண்ணீர்
• ⅓ Cup Jaggery / வெல்லம்
• ¼ Cup Milk / பால்
• 2 tsp Ghee / நெய் Link for Homemade Ghee
• 7 to 8 Cashew / முந்திரி
• 1 tbsp Raisins / உலர்ந்த திராட்சை
• 5 to 6 Pods Cardamom / ஏலக்காய்

Instructions

 

• Soak the raw rice in water for 30 minutes. Then, chop the coconut into medium sized pieces roughly.
• Then, measure and keep all the other ingredients ready.
• Heat 2 tsp of ghee in a pan, then add the cashews, raisins and cardamom pods. Fry everything till golden colour.
• Keep it in a plate separately.
• To the same pan, add the powdered jaggery and water.
• Heat till the jaggery dissolves completely. No string consistency is required.
• To a mixer, add the soaked rice and chopped coconut pieces.
• Pour 1/2 cup of water and grind it to a semi coarse paste.
• To a heavy-bottomed pan, pour 2 cups of water. Then, pour the ground rice-coconut paste. Cook in low flame for 10 minutes, till it turns like a porridge/kanji.
• Filter the jaggery, directly over the rice-coconut mixture. Then, cook again for another 3 to 4 minutes. Let it cool down, else while adding milk it gets curdled. Now, pour the milk.
• Add the fried cashews, raisins and cardamom pods.
• Give a boil for 2 minutes and switch off the flame.

  Try this Arisi Thengai Payasam Recipe for any special occasions.

Video

Notes

Tips for Rice Coconut Kheer

1. Use raw rice only for this Rice Coconut Kheer. 
2. Soak the rice at least for 30 minutes, so it will be easy for grinding.
3. Use fresh and mature coconut only. Desiccated coconut or copra won't work for this recipe.
4. Adjust jaggery as per sweetness required. Always filter the jaggery to remove the impurities.
5. Jaggery can be replaced with sugar too, but traditionally this Arisi Thengai Payasam Recipe is prepared with jaggery only.
6. Both the payasam and milk should be at room temperature while adding milk, otherwise, it gets curdled.
7. For more taste, milk can be replaced with coconut milk. But ensure the payasam is cold.
8. For a nice crunchy taste, little bite sized coconut pieces can be fried in ghee and added to the kheer.

Keyword Arisi Thengai Payasam, Rice Coconut Kheer

Arisi Thengai Payasam Recipe

Method for Arisi Thengai Payasam Recipe

1. Soak the raw rice in water for 30 minutes. Then, chop the coconut into medium sized pieces roughly.

2. Then, measure and keep all the other ingredients ready.

3. Heat 2 tsp of ghee in a pan, then add the cashews, raisins and cardamom pods. Fry everything till golden colour.

4. Keep it in a plate separately.

5. To the same pan, add the powdered jaggery and water (immersing level of jaggery)

6. Heat till the jaggery dissolves completely. No string consistency is required.

7. To a mixer, add the soaked rice and chopped coconut pieces.

8. Pour 1/2 cup of water and grind it to a semi coarse paste.

9. To a heavy-bottomed pan, pour 2 cups of water. Then, pour the ground rice-coconut paste. Cook in low flame for 10 minutes, till it turns like a porridge/kanji.

10. Filter the jaggery, directly over the rice-coconut mixture. Then, cook again for another 3 to 4 minutes. Let it cool down, else while adding milk it gets curdled. Now, pour the milk.

11. Add the fried cashews, raisins and cardamom pods.

12. Mix everything well.

Try this Rice Coconut Kheer for any special occasions.

Rice Coconut Kheer