Arisi Thengai Payasam Recipe | Rice Coconut Kheer
Arisi Thengai Payasam Recipe | Rice Coconut Kheer is a traditional payasam recipe from the Tamilnadu cuisine made on any special occasions or festivals like
Tamil New Year
Festival Recipes, Payasam / Kheer Recipes
1 Cup = 250 ML, 1 tsp = 5 ML
Coconut / தேங்காய்
Raw Rice / பச்சைஅரிசி
Water / தண்ணீர்
Jaggery / வெல்லம்
Milk / பால்
Ghee / நெய்
Link for Homemade Ghee
7 to 8
Cashew / முந்திரி
Raisins / உலர்ந்த திராட்சை
5 to 6
Cardamom / ஏலக்காய்
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
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.
Tips for Rice Coconut Kheer
Use raw rice only for this Rice Coconut Kheer.
Soak the rice at least for 30 minutes, so it will be easy for grinding.
Use fresh and mature coconut only. Desiccated coconut or copra won't work for this recipe.
Adjust jaggery as per sweetness required. Always filter the jaggery to remove the impurities.
Jaggery can be replaced with sugar too, but traditionally this Arisi Thengai
Recipe is prepared with jaggery only.
Both the payasam and milk should be at room temperature while adding milk, otherwise, it gets curdled.
For more taste, milk can be replaced with coconut milk. But ensure the payasam is cold.
For a nice crunchy taste, little bite sized coconut pieces can be fried in
and added to the kheer.
Arisi Thengai Payasam, Rice Coconut Kheer