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Arisi Thengai Payasam-Rice Coconut Kheer-Thengai Payasam Recipe

October 6, 2016 by PadhuSankar 3 Comments

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

 

Arisi Thengai Payasam-Rice Coconut Kheer


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

   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).

 

Thengai Payasam Recipe
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.

 

Thengai Payasam
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.

 

pressure cooking coconut rice paste

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.

 

easy kheer
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.

 

coconut kheer recipe
Add the chilled milk (make sure the milk is cold. If you add hot milk, the payasam will curdle). Mix well.

 

Arisi Thengai Payasam recipe
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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Related posts:

Butter beans/Lima beans curry
Mint Chutney-Pudina Chutney-Side dish for dosa/Idly
Parupu Rasam
Ghee Rice-How to make Ghee rice-Ghee Rice recipe

Filed Under: Dessert, Festival Recipes, Rice Dishes Tagged With: Coconut, Indian sweets, Jaggery, Payasam/Kheer recipes, Uncategorized




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Reader Interactions

Comments

  1. Ashmitha priya

    October 7, 2016 at 5:50 pm

    Highly innovative and creative thoughts.Keep up ur good work forever!!

    Reply
  2. Deepthi

    October 21, 2020 at 3:06 am

    Tried this payasam and it was delicious, it was so so yummm…
    Thank you so much for sharing this!

    Reply
  3. SubhaGopi

    April 13, 2021 at 9:10 pm

    Made it today! Came out perfectly. Everyone enjoyed. Happy Tamil new year’s day / ugadi / vishu!! Thank you for your innovative recipes as always!

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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