Arisi Thengai payasam | Coconut payasam | Rice coconut Kheer recipe is a traditional south Indian festive special Payasam Variety with coconut and rice. Check out the Thengai payasam video and If you like the video pls SUBSCRIBE to my channel 
Arisi Thengai payasam | Coconut payasam | Rice coconut Kheer recipe is a traditional south Indian festive special Payasam Variety with coconut and rice. Jaggery-based healthy payasam is widely made on Tamil new year, aadi pandigai, and many other Tamil festivals.
Back in India we used to keep golu in steps. Inviting people to see our golu, visiting friends and relative houses and getting Sundal, along with gifts - omg so many amazing memories. Navaratri is something I miss here. This time with my kutti krishar, I couldn't keep bhommai outside, but happy with few bhoomai inside our Pooja room:-) Coconut gives a nice flavor to the Arisi Thengai payasam is a tasty payasam. Payasam can be quickly prepared in no time. 
See more Payasam recipes
Indian sweet recipes in TMF
coconut-based recipes in TMF
Milk-based recipes in TMF
Ingredients
- Fresh Grated Coconut - 1/2 cup
- Raw rice - 1 tablespoon + 1 tsp
- Grated jaggery - 3/4 cup Adjust according to your taste
- Cardamom powder - 1/4 tsp
- Milk - 1/4 cup
- Cashew nuts - 10
- Raisins - 1 tbsp
- Ghee - 1/2 tbsp
- Salt pinch
Instructions
- Wash and soak rice in water for 30 mins or in hot water for 10 - 15 minutes
- In a mixie jar add coconut, soaked rice and grind by adding water little by little
- I added around 1/4 cup of water and ground like a chutney
- In a heavy-bottomed pan add ghee and let it melt and gets hot
- Add cashew and saute till the cashews turn golden brown. keep stirring well for even roasting
- After cashew is well roasted add raisins and cook till it's done
- Transfer the cashew and raisins into a small bowl
- Simmer the gas stove and add the ground paste
- Add 1 cup of mixie water to the ground paste and mix well
- In medium flame cook the mixture. Keep stirring in between to avoid lumps and coconut mixture from sticking to the pan
- Cook for around 4- 5 mins
- The mixture thickens and turns into a porridge-like consistency, keep stirring well
- Turn off the gas stove and add jaggery and 1 cup of water
- Mix well to avoid lumps
- Add a pinch of salt and cook the payasam
- Keep mixing for even cooking and cook till the payasam boils
- Once when the payasam boils well add cardamom powder and mix well
- Cook till the payasam boils well
- Add roasted cashew and raisin, give a quick mix and turn off the stove
- Let the payasam cools down completely
- After the payasam is cool add 1/4 cup of boiled cool milk and mix well. Arisi thengai payasam is ready
Video
Notes
- Avoid adding hot milk to the payasam as it might curdle
- Adjust the jaggery according to your sweetness
- Keep stirring payasam well to avoid lump-free payasam
- Add coconut milk for a vegan version
- Color of the payasam depends on the jaggery
Ingredients: Fresh Grated Coconut - 1/2 cup Raw rice - 1 tablespoon + 1 tsp Grated jaggery - 3/4 cup ( Adjust according to your taste) Cardamom powder - 1/4 teaspoon Milk - 1/4 cup Cashew nuts - 10 Raisins - 1 tablespoon Ghee - 1/2 tablespoon Salt pinch Method:
- Wash and soak rice in water for 30 mins or in hot water for 10 - 15 minutes
- In a mixie jar add coconut, soaked rice and grind by adding water little by little
- I added around 1/4 cup of water and ground like a chutney
- In a heavy-bottomed pan add ghee and let it melt and gets hot
- Add cashew and saute till the cashews turn golden brown. keep stirring well for even roasting
- After cashew is well roasted add raisins and cook till it's done
- Transfer the cashew and raisins into a small bowl
- Simmer the gas stove and add the ground paste
- Add 1 cup of mixie water to the ground paste and mix well
- In medium flame cook the mixture. Keep stirring in between to avoid lumps and coconut mixture from sticking to the pan
- Cook for around 4- 5 mins
- The mixture thickens and turns into a porridge-like consistency, keep stirring well
- Turn off the gas stove and add jaggery and 1 cup of water
- Mix well to avoid lumps
- Add a pinch of salt and cook the payasam
- Keep mixing for even cooking and cook till the payasam boils
- Once when the payasam boils well add cardamom powder and mix well
- Cook till the payasam boils well
- Add roasted cashew and raisin, give a quick mix and turn off the stove
- Let the payasam cools down completely
- After the payasam is cool add 1/4 cup of boiled cool milk and mix well. Arisi thengai payasam is ready
Reblogged this on MrMilitantNegro™.
Thanku:-)
My pleasure, you have fantastic recipes.
Thanku:-)
Vidya, I never knew how to do this payasam 😛 Thanks for the recipe dear...This is such a comfort payasam ever...no side effect also 🙂
Glad u liked it dear:-) its very easy Payasam do it. Thanku
Nice. Love this kheer 🙂 Happy navratri
Wish u the same Sri:-) thanku
Payasam in ANY form is a winner! This one looks very refreshing indeed!
I agree:-) thanku
My mum just rang me up to say it is 'Golu time'. I want sundal :P. Looks Yum
Thanks Charu:-) oh ya golu and Sundal I know
This is a beautiful dessert. And so nutritious too. I love the little notes you gave at the end 🙂
Thanku Skd:-)
Akki Payasam! My favourite! Mmm... Yummy!
Thanku Sindhu:-)
wowzers, i love Arisi payasam and ya i second you its a traditional dessert and must in most of the festives... superlucious...
Thanku Chitra:-)
mmm rice pudding with coconut - sounds great! 🙂
Thanku dear:-)
Yum Yum yummmm,...it looks freaking delicious!
Thanku Sophie:-)
Delicious arisi thengai payasam perfect for any occasion .
Thanku Swathi:-)
Sounds lovely Vidya!
Thanku dear:-)
I want to try this, It looks most delicious. Thank you!
Thanks Liz:-) glad u liked it
Amazing re lie dear.. And traditional sweets can not be replaced with anything else...:)
Thanku dear:-)
Superb recipe,great work
Thanku Jayanthi:-)
This payasam looks incrediblly delicious... jaggery and coconut both in payasam. lovely!! I can only imagine how amazing it tastes!! Yumm!!
Thanku Arpita:-)
delicious...
Thanku:-)