Arisi Thengai payasam is a traditional payasam made with fresh coconut, jaggery and rice. I have made slight changes to the traditional payasam. Believe me, this coconut payasam is extremely delicious and I could not stop myself from from going to the refrigerator every half an hour to have a small cup of this payasam. It tastes best when served chilled. Today we will learn how to make coconut jaggery rice kheer following this easy recipe with step wise pictures.
Arisi Thengai Payasam-Rice Coconut Kheer
Prep Time : 20 mins
Cook Time : 10 mins
Serves: 3-4
Recipe Category: Dessert-Festival Recipes
Recipe Cuisine: South Indian
Author:Padhu Sankar Ingredients needed
Serves: 3-4
Recipe Category: Dessert-Festival Recipes
Recipe Cuisine: South Indian
Author:Padhu Sankar Ingredients needed
Fresh coconut – 1/2 cup grated (firmly packed)
Raw Rice – 2 tsp
Cardamom – 2 pods
Jaggery – 1/2 cup heaped
Almonds – 6
Cashew nuts – 6
Milk – 2 1/2 cup
For Garnishing
Ghee/clarified butter – 1/2 tsp
Raisins – 6-7
Cashew nuts – 5-6
Preparation
Soak almonds and 6 cashew nuts separately in hot water for 20 minutes. Then grind it coarsely and keep it aside.
Wash and soak rice in hot water for an hour.
Grind grated coconut, soaked rice and cardamom (after discarding its skin) with water coarsely. (I used 1/2 cup of water to grind but added little at a time).
Heat 1/2 cup of water, add jaggery and let it dissolve. Then filter it to remove any impurities. Then boil the jaggery water for a few minutes on medium heat and switch off the heat. It is not necessary to make any syrup.
Boil milk stirring continuously on medium heat. Reduce it a little (from 2 1/2 cups to 2 cups). Leave it to cool. Then chill the milk in the refrigerator.
Now add 1/2 cup of water to the ground coconut-rice mixture and pressure cook for 3 whistles (cook keeping it in a vessel). Do not pressure cook directly.
Method
All the 4 things needed for the payasam is ready – Chilled milk, jaggery, cooked coconut rice mix and almond + cashew nut paste.
Once the pressure subsides, open the cooker and add the cooked coconut + rice mix to the jaggery.
Add the almond and cashew nut paste and mix well. Boil for 2 minutes on medium heat. Switch off the heat. Let it cool a little.
Add the chilled milk (make sure the milk is cold. If you add hot milk, the payasam will curdle). Mix well.
Heat 1/2 tsp of ghee and saute the raisins and cashew nuts separately. Add to the payasam. Serve warm or chilled. This payasam tastes amazing when chilled. So I suggest that you refrigerate the payasam for 2 hours and enjoy it cold.
The consistency of this payasam is thin, so its best served in a glass.
Check more Payasam Recipes
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Highly innovative and creative thoughts.Keep up ur good work forever!!
Tried this payasam and it was delicious, it was so so yummm…
Thank you so much for sharing this!
Made it today! Came out perfectly. Everyone enjoyed. Happy Tamil new year’s day / ugadi / vishu!! Thank you for your innovative recipes as always!