Arisi Thengai Payasam Recipe | Thengai payasam
Arisi thengai ( rice coconut ) payasam is a traditional South Indian pudding / kheer recipe. It is a simple and quick sweet that can be made within minutes. It is prepared using rice, coconut, jaggery and coconut milk. It is generally prepared during festivals or any special occasion. It is one of the traditional neivedhayam ( prasadam ) recipes served in temples or when there is special pooja at home.
Equipment
- Cooking pot
Ingredients
- 1 tablespoon Ghee
- ½ cup Basmati Rice
- 3 cup Water or adjust
- 1½ cup Jaggery / Sarkarai
- ½ cup grated Coconut
- 2 cups Thick Coconut Milk
For Garnish
- 2 tablespoon Ghee
- 2 tablespoon Cashews
- 2 tablespoon Sultanas / Kishmish
- 1 teaspoon Ground Cardamom
- 2 tablespoon Coconut cut into small pieces
Instructions
- Take rice in a blender and make it into a coarse powder. Set aside. 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 and set aside.
- Heat 1 tablespoon 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 raisins and fry it till golden. Pour this whole thing over the payasam and mix well. Serve.
Notes
Follow these tips and tricks for a yummy arisi coconut payasam :
- You can use any variety of rice like sona masoori , raw rice or even any millet rice flakes.
- Make sure to wash and dry the rice before grinding.
- Grind the rice into a coarse texture.
- Cook the rice completely before adding the other ingredients.
- After preparing the jaggery syrup, strain them to remove impurities.
- For an added rich and creamy texture, grind the coconut with some soaked nuts like cashew nut, almond and saffron strand.
- For a luxurious taste, add soaked saffron milk to the payasam.
Storage and serving
The payasam tastes best when it is served fresh or chilled. You can store the payasam in an airtight container in the refrigerator for 3 days. Before storing in the refrigerator, cool them completely.Serving ideas
- You can serve the payasam in a traditional way like in an earthen pot or in a banana leaf meal.
- At the end of the meal, payasam can be consumed with the crushed appalam / papad.
- You can also serve them by adding chopped fruits like mango and banana.
- To present in a fusion version, you can serve them in parfait glass by stacking payasam, nuts, cut fruits and whipped cream. Garnish with edible flowers or edible silver leaf.
Nutrition
Serving: 1servingsCalories: 683kcalCarbohydrates: 87gProtein: 5gFat: 36gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 23mgSodium: 25mgPotassium: 349mgFiber: 2gSugar: 65gVitamin C: 1mgCalcium: 55mgIron: 4mg
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