Arisi Thengai Payasam Recipe/Thengai Arisi Payasam/Coconut Payasam/Coconut Kheer with step by step photos/How to make Arisi Thengai Payasam/தேங்காய் அரிசி பாயசம் செய்வது எப்படி –Tamil New Year Special Recipe

Arisi Thengai Payasam is a special traditional payasam made for special occasions, festivals and as neivedhyam[special offering for god] for pooja. Arisi Thengai Payasam as the name implies is made with perfect blend of coconut, rice and Jaggery/vellam. I made this Arisi Thengai Payasam for this Tamil New Year and thought of sharing it with you all. Do try out this rich and divine payasam and post your comments here. Meanwhile do not forget to check out other Tamil NewYear Recipes here and other Payasam Recipes here.

Here’s how to make Arisi Thengai Payasam with step by step photos…

Ingredients

Coconut/Thengai	½ coconut or 1 cup grated coconut tightly packed
Raw Rice/Paccha Arisi	3 tbsp
Grated Jaggery/Vellam	1 cup
Water	2 ½ cups
Milk [boiled & Cooled]	½ cup
Cardamom Powder/Elachi Powder	¼ tsp
Cashewnuts/Mundhiri Paruppu	6-8 broken
Raisins/Ullarndha Dhiratchai	10
Ghee	1 tbsp

Preparation Time: 10 minutes                       Recipe Category: Dessert

Cooking time: 15-20 minutes                          Recipe Cuisine: South Indian

Author: Priya Anandakumar     

  

Method

Wash and soak the rice for 30-40 minutes.

Preparing Jaggery Syrup

Grate the jaggery and add it sauce pan. Add ¼ cup of water to the jaggery and mix really well. Then heat it up, let it boil until it is slightly thick [No string consistency is required]. Switch off the stove.

Filter the jaggery syrup through a strainer to get rid of any impurities.

Preparing Payasam

Add the soaked rice, grated coconut to the mixer and grind it together with little water [about ¼ cup or little more] to make a paste.

Boil about 2 ½ cups of water in a pan/kadai.

Add the coconut rice paste and let it cook in medium flame for about 10-12 minutes. Make sure you are stirring continuously to avoid sticking to the bottom of the pan.

Once the rice is cooked soft, the mixture will attain porridge consistency.

At this stage, add the jaggery syrup/vellam syrup and mix it well until well combined.

Let it cook for another 2-3 minutes, at this stage add cardamom powder/Elachi Powderand mix well and switch off the stove.

Heat ghee in a small pan, roast the cashew nuts once it starts to turn light golden brown, add raisins fry for few seconds and switch off the stove.

Now add the boiled and cooled milk to the payasam, mix it well. Then add the fried cashew nuts & raisins to the payasam and give a quick stir.

Yes, delicious, healthy and tempting traditional Thengai Payasam is ready for neivedhyam or to be enjoyed.

Suggestions:

Addition of milk is optional; you can skip milk if you don’t want to add it.

The payasam will thicken as it cools down, so at that time you can add little milk and thin it down.

Boil and cool down the milk before adding it to the payasam.

Do not grind the rice coconut mixture to a fine paste, it should be coarse only then the paysam will have the texture.

Thank you all for visiting my space, please come back again for more authentic and traditional Payasam recipes from my kitchen.

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