Go Back

Arisi Thengai Payasam

5 from 1 vote
Print Pin
Course: Payasam
Cuisine: Indian
Author: Vidya Srinivasan


  • Fresh Grated Coconut - 1/2 cup
  • Raw rice - 1 tablespoon + 1 teaspoon
  • 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


  • 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


Subscribe to my YouTube channelCheck out Traditionally Modern Food!


  1. Avoid adding hot milk to the payasam as it might curdle
  2. Adjust the jaggery according to your sweetness
  3. Keep stirring payasam well to avoid lump-free payasam
  4. Add coconut milk for a vegan version
  5. Color of the payasam depends on the jaggery
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!