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Arisi Thengai Payasam
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3.5 from 8 votes

Arisi Thengai Payasam | Rice Coconut Kheer

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Festival, Payasam/Kheer
Cuisine: Indian, South Indian, Tamilnadu
Servings: 4 people
Calories: 230kcal
Author: Sowmya Venkatachalam


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


  • 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.



  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


Serving: 1Cup | Calories: 230kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g