Thengai Arisi Payasam is a typical payasam that is prepared for festivals. Payasam is traditionally made using dals and jaggery. This is a somewhat different payasam without the use of dals. This recipe is made with uncooked rice, coconut, and jaggery, and it’s delicious. One of the neivedhyam dishes is this.

We make one type of payasam for most Hindi festivals, along with other traditional offerings. Payasam made with jaggery rather than sugar is always preferable for an offering (Neivedhyam). My mother makes either Arisi Thengai Payasam or Dal Payasam on a regular basis (its combination of Chana Dal, Toor Dal and Moong dal along with jaggery).

The key difference between Pradhaman and Payasam is that coconut milk is used instead of ordinary milk. When we add milk to boiling jaggery, it curdles, but we can use very diluted coconut milk instead. Adding milk to this Arisi Thengai Payasam (Rice Coconut Kheer) is optional. If we want to add milk, we must first cool the payasam before adding the boiling and cooled milk.

Ingredients:

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

Instructions:

  • 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.

Notes:

  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

Method:

  • 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.

Everytime you eat is an opportunity to nourish your body, enjoy the sweetness of payasam using ingredients ordered in ebounti groceries.

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