Arisi Thengai Payasam is a traditional payasam which we make during festivals. Normally we make payasam using dals and jaggery. This is a slight variation of payasam without using dals. We concoct this with raw rice, coconut and jaggery to make this mouth-watering dish. It is one of the neivedhyam dishes.

Arisi Thengai Payasam (Rice Coconut Kheer)
Arisi Thengai Payasam (Rice Coconut Kheer)

Preparation Time5 mins
Cooking Time 20 mins

Raw Rice2 teaspoon
Grated Coconut1/2 Cup
Grated Jaggery1/2 Cup
Milk1/4 Cup

  1. Soak the raw rice in water for 15 minutes

  2. After 15 minutes, drain the water and add the wet rice to the mixer
  3. Add the grated coconut and cardamom to the mixer and grind it to a nice paste

  4. Heat ghee in a pan, add broken cashews and fry it till it turns golden brown color. Take this aside

  5. Add 1.5 cups of water to the ground rice-coconut paste and mix well and keep this vessel in the flame

  6. Continuously stir the mixture to avoid forming lumps and also to cook the rice-coconut well. When the color of the rice-coconut mixture turns dull white, add the grated jaggery and mix well and keep in low flame for 5 minutes and remove from flame

  7.  Add fried cashews to payasam and mix well

  8. Before serving, add boiled and cooled milk to the payasam and Serve hot. The scrumptious Arisi Thengai Payasam (Rice Coconut Kheer) is ready to serve hot or for neivedhyam.
Arisi Thengai Payasam (Rice Coconut Kheer)
Arisi Thengai Payasam (Rice Coconut Kheer)

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  1. Is it ok if i boil the rice-coconut mix in milk? Will it go bad?

    1. Hi Poornima, You can boil rice-coconut mix in milk. it will not go bad...

  2. can we keep rice coconut payasam for one day does it spoil?