Arisi Thengai Payasam Recipe with step by step pictures. This mouth-watering recipe is prepared mainly with raw rice, coconut and jaggery. It is a traditional payasam which we make during festivals.
Arisi Thengai Payasam
Festivals, special occasions needs a desert. South Indians mostly don't go for puddings or stuffs like that..They need a proper payasam to finish a entire meal..We make payasam using a whole lot of things..One of the most popular payasam is Semiya Payasam. I have quite a few payasam recipes in this blog. Check all of them here..
Now this payasam is one of the traditional one..It is made with Coconut and Rice and very traditional combo. Together they form a yummy payasam. So try this out and let me know how it turned out for you.
Ingredients for Arisi Thengai Payasam Recipe
- Basmati Rice or Any Rice - ½ cup
- Water - 3 cup or adjust
- Jaggery / Sarkarai- 1.5 cup
- Coconut - ½ cup grated
- Thick Coconut Milk - 2 cup
- Ghee - 1 tbsp + 2 tbsp
- Cashews - 2 tbsp
- Sultanas / Kishmish- 2 tbsp
- Cardamom Powder / Yelakai Podi - 1 tsp
- Coconut - 2 tbsp cut into small pieces
How to Make Arisi Thengai Payasam Recipe
- Take rice in a blender and make it into a coarse powder.
- Now take jaggery in a sauce pan, cover it with water and bring it to boil, once every jaggery is melted, strain it and set aside.
- Take the grated coconut in a blender and make into a paste.
- Heat 1 tbsp of ghee in a kadai, add in the ground rice and saute it for a min.
- Add in water and bring it to boil. Cover the kadai, simmer the flame and cook for 30 to 35 mins till the rice is cooked and water has reduced.
- The rice should be mushy.
- Now add in the ground coconut paste and jaggery water and mix well.
- Bring this to a boil and simmer for 10 mins or so.
- Now add in the coconut milk and mix well. Simmer for couple of mins and switch off the flame.
- Transfer this payasam to a bowl and sprinkle over cardamom powder and mix well.
- Heat ghee or butter in a kadai. Add in coconut bits and roast till light golden. Add in the cashews and raisans and fry it till golden.
- Pour this whole thing over the payasam and mix well.
- Serve.
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Arisi Thengai Payasam Recipe | Thengai payasam | Coconut Kheer Recipe
Arisi Thengai Payasam Recipe with step by step pictures. This mouth-watering recipe is prepared mainly with raw rice, coconut and jaggery. It is a traditional payasam which we make during festivals.
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Servings: 5 servings
Calories: 332kcal
Ingredients
- ½ cup Basmati Rice or Any Rice
- 3 cup or adjust Water
- 1.5 cup Jaggery / Sarkarai
- ½ cup grated Coconut
- 2 cups Thick Coconut Milk
- 1 tbsp + 2 tbsp Ghee
- 2 tbsp Cashews
- 2 tbsp Sultanas / Kishmish
- 1 tsp Cardamom Powder / Yelakai Podi
- 2 tbsp cut into small pieces Coconut
Instructions
- Take rice in a blender and make it into a coarse powder.
- Now take jaggery in a sauce pan, cover it with water and bring it to boil, once every jaggery is melted, strain it and set aside.
- Take the grated coconut in a blender and make into a paste.
- Heat 1 tbsp of ghee in a kadai, add in the ground rice and saute it for a min.
- Add in water and bring it to boil. Cover the kadai, simmer the flame and cook for 30 to 35 mins till the rice is cooked and water has reduced.
- The rice should be mushy.
- Now add in the ground coconut paste and jaggery water and mix well.
- Bring this to a boil and simmer for 10 mins or so.
- Now add in the coconut milk and mix well. Simmer for couple of mins and switch off the flame.
- Transfer this payasam to a bowl and sprinkle over cardamom powder and mix well.
- Heat ghee or butter in a kadai. Add in coconut bits and roast till light golden. Add in the cashews and raisans and fry it till golden.
- Pour this whole thing over the payasam and mix well.
- Serve.
Nutrition
Serving: 1g | Calories: 332kcal | Carbohydrates: 64g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 73mg | Fiber: 2g | Sugar: 62g | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg
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Arisi Thengai Payasam Recipe Step by Ste
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| Take all your ingredients |
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| Take rice in a mixer |
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| Grind them to a coarse mix |
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| Take jaggery in a sauce pan |
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| Cover it with water |
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| Strain it and set aside |
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| Melt some ghee |
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| Add in rice |
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| Saute for few mins |
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| Pour in water |
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| mix that well |
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| Cover it and cook |
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| Cook till it is done |
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| Add in ground coconut paste |
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| Stir that well |
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| Add in jaggery water |
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| mix that too |
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| Bring everything to a boil |
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| Pour in coconut milk |
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| Mix well and switch off the flame |
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| Transfer that to a bowl |
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| Sprinkle in some cardamom powder and mix well. |
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| Melt some ghee, i melted some butter |
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| Add in cut coconut pieces |
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| Fry them for few mins |
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| Add in cashews and raisans |
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| Fry them till golden |
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| Pour the fried nuts and coconut |
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| Serve |
nayana
OMG just mouthwatering pictures, have to make it soon...
Anonymous
Aarthi, how ya doing??? Is everything fine on ur side, long time no see..... He he!!!! We're sure missing u here girl!!!!
Aarthi
@AnonymousJust went for a trip to chennai..Thats why..
Anonymous
Hi aarthi... Very nice recipe... One doubt.. Can I use bamboo rice in this recipe... Coz I once had bamboo rice payasam in wayanad and it was so good... SUMI
Aarthi
@AnonymousYes u can use any rice
Sumi
Aarthi... I tried this with bamboo rice.. It came out so well..