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 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.
Mostly for any Hindi Festivals, along with other traditional offering, we make one variety of payasam. Especially for an offering (Neivedhyam) its always preferred to make payasam with jaggery instead of sugar. My mom always make either Arisi Thengai Payasam or Dal Payasam (its combination of Chana Dal, Toor Dal and Moong dal along with jaggery).
In my in-laws place, my MIL makes Pradhaman. The main variation in Pradhaman from Payasam is adding coconut milk instead of regular milk. Adding milk to boiling jaggery makes the milk curdle, but we can add very diluted coconut milk. In this Arisi Thengai Payasam (Rice Coconut Kheer), adding milk is optional. If we like to add milk, then cool the payasam and then add boiled and cooled milk.
Combination of Rice, Jaggery and Coconut Milk makes this payasam very special and tasty.
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.
After 15 minutes, drain the water and add the wet rice to the mixer
Add the grated coconut and cardamom to the mixer and grind it to a nice paste
Heat ghee in a pan, add broken cashews and fry it till it turns golden brown color. Take this aside
Add 1.5 cups of water to the ground rice-coconut paste and mix well and keep this vessel in the flame
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
Add fried cashews to payasam and mix well
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.
Video
Notes
Adding milk is optional. Cool the payasam and then finally add the milk
Do not add milk while the jaggery is boiling, it will make the milk curdle
We can add little Pachai Karporam (Edible Camphor) that will enhance the flavor
Nutritional Info
Nutrition Facts
Arisi Thengai Payasam | Rice Coconut Kheer
Amount Per Serving (1 Cup)
Calories 230Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 27g9%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
Soak the raw rice in water for 15 minutes
After 15 minutes, drain the water and add the wet rice to the mixer
Add the grated coconut and cardamom to the mixer and grind it to a nice paste
Heat ghee in a pan, add broken cashews and fry it till it turns golden brown color. Take this aside
Add 1.5 cups of water to the ground rice-coconut paste and mix well and keep this vessel in the flame
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
Add fried cashews to payasam and mix well
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.
My parents are from tirunelveli too and I enjoy all your traditional recipes. I grew up eating these dishes and I cook them on a daily basis. I am always proud to serve these dishes to my guests. This payasam brings back nostalgic memories. Thank you so much.
Hi Geetha, no both are different. Sadasadayam is made with coconut milk and cooked rice. Here we are soaking rice and grinding it with coconut and then cooking that paste along with jaggery.
Is it ok if i boil the rice-coconut mix in milk? Will it go bad?
Hi Poornima, You can boil rice-coconut mix in milk. it will not go bad…
can we keep rice coconut payasam for one day does it spoil?
My parents are from tirunelveli too and I enjoy all your traditional recipes. I grew up eating these dishes and I cook them on a daily basis. I am always proud to serve these dishes to my guests. This payasam brings back nostalgic memories. Thank you so much.
So Glad to hear from you. Thank you
Instead of milk can we use coconut milk
yes, certainly.
Very good
Thanks
hey Sowmya
Is this payasam also known as Sadasadayam. Or is that recipe different?
Hi Geetha, no both are different. Sadasadayam is made with coconut milk and cooked rice. Here we are soaking rice and grinding it with coconut and then cooking that paste along with jaggery.