Arisi Thengai Payasam (Rice Coconut Kheer)

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.

Other Payasam varieties:

Arisi Thengai Payasam (Rice Coconut Kheer)

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Arisi Thengai Payasam | Rice Coconut Kheer

Course: Festival, Payasam/Kheer

Cuisine: Indian, South Indian, Tamilnadu

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 230kcal

Author: Sowmya Venkatachalam

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.

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Ingredients

• 2 tsp Raw Rice
• 1/2 Cup Grated Coconut
• 2 Cardamom
• 1/2 Cup Grated Jaggery
• 10 Cashews
• 1/4 Cup Milk Boiled, Cooled

Instructions

• 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.
  

Video

Notes

1. Adding milk is optional. Cool the payasam and then finally add the milk
2. Do not add milk while the jaggery is boiling, it will make the milk curdle
3. 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 230 Calories 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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1. • Soak the raw rice in water for 15 minutes

1. • 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

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

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

1. • 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

1. •  Add fried cashews to payasam and mix well

1. • 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)