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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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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
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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