Arisi thengai payasam recipe

Arisi thengai payasam, jaggery-based kheer made using raw rice and coconut without the addition of milk. Arisi thengai payasam recipe with full video and step-by-step pictures.

This payasam is a very common one in most of the Brahmin houses. We make this for most of the festivals. Especially after Varalakshmi nombu, we make this arisi thengai payasam using the coconut we kept in the kalasam. We use the kalasam rice also, not fully, for making this arisi thengai payasam.

For Karthigai Deepam we make Pori urundai, Nei appam and along with this, my mom makes this Arisi thengai payasam too. At my mil’s place we mostly make paruppu payasam. This payasam is a vegan recipe as we don’t add milk in this recipe. You can make it fully vegan by skipping the ghee roasted cashew nuts.

Also, check out,

• Kadalai urundai
• Manoharam

Arisi thengai payasam recipe

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5 from 1 vote

Arisi Thengai Payasam

Traditional payasam | kheer made using jaggery, coconut and raw rice as main ingredients

Course Festival recipes,, Sweet, Traditional sweet

Cuisine Indian, South Indian

Keyword Festival recipes, South Indian festival, sweets

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 tbsp Raw Rice
• ½ cup Coconut
• ½ cup Jaggery
• A pinch of Cardamom powder
• Few Cashew nuts
• 1 tsp Ghee
• ¾ cup water

Instructions

• Soak the rice in water for 15 minutes.
• After 15 minutes drain the water and grind the rice along with the coconut into a fine paste.
• You can add little water while grinding.
• In a heavy bottomed pan add the ground paste and add half cup of water. Keep in a low flame. Cook this for 7-10 minutes in a low flame so that the rice will get cooked.
• Boil the jaggery with 1/4 cup of water. Filter this if you have any impurities.
• Let this jaggery water boil for 2 minutes . Add this to the rice coconut paste. Add little water to adjust the consistency. Do not add more. the payasam will be thick only. Add the cardamom powder.
• Switch off the flame. Roast the cashew nuts in ghee and add to this.
• Payasam is ready for neivedhyam.

Video

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Notes

1. If you want you can add milk to the payasam in the last.

2. If adding so ensure both the milk and the jaggery mixture is completely cool. Else the milk will curdle.
3. After adding milk do not reheat.
4. Arisi thengai payasam tends to thicken after it is cool.

• In a heavy bottomed pan add the ground paste and add half cup of water. Keep in a low flame. Cook this for 7-10 minutes in a low flame so that the rice will get cooked.

• Boil the jaggery with 1/4 cup of water. Filter this if you have any impurities.
• Let this jaggery water boil for 2 minutes . Add this to the rice coconut paste. Add little water to adjust the consistency. Do not add more. the payasam will be thick only. Add the cardamom powder.

• Switch off the flame. Roast the cashew nuts in ghee and add to this.

• Payasam is ready for neivedhyam.

Notes

1. If you want you can add milk to the payasam in the last. If adding so ensure both the milk and the jaggery mixture is completely cool. Else the milk will curdle.
2. After adding milk do not reheat.
3. A pinch of edible camphor can be added to the payasam to enhance the flavour. Do not add more.