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Arisi Thengai Payasam

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

Ingredients

  • 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

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

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Notes

  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
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