Thengai arisi payasam is a traditional South Indian dessert made from coconut and rice. It is typically served warm or chilled as a dessert during festivals, special occasions, or as a comforting treat after a meal.
People in my household make Thengai arisi payasam especially in the Tamil month of Purattasi on any one of the Saturdays as a neivedhyam (prasadham).
We prefer Prasad dishes that are jaggery-based rather than sugar-based, so this suits perfectly as it is very quick and easy to make.
"Thengai" means coconut, "arisi" means rice, and "payasam" refers to a sweet pudding or dessert in Tamil cuisine.
It is loved for its rich and indulgent taste, making it a favorite among both kids and adults in South Indian households.
This kheer is rich and so full of fresh coconut flavor. It is a kheer that you have to drink right from the cup and cannot be eaten with a spoon.
Recipe Notes
To make the payasam quickly or if you have no time to soak the rice, use 2 tablespoons of rice flour instead of rice. Grind it along with the coconut and proceed with the recipe.
If you want to bite into something while drinking the kheer, you can also add 2 tablespoons of roughly mashed cooked rice to the kheer.
Increase the jaggery to 1 cup if you want it sweeter.
Adjust the quantity of the milk you add in the end according to the consistency you prefer.
Add milk only after you switch off the flame to prevent the payasam from curdling.
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Recipe
Thengai Arisi Payasam
Ingredients
- 1 cup freshly grated coconut
- 2 to 3 tablespoon raw rice
- ¾ cup jaggery grated
- 2 cardamom
- 1 cup milk
- 1 pinch pacha karpooram or edible camphor
- 10 cashew nuts halved
- 1 teaspoon ghee
Instructions
- First, wash and soak the rice for 30 minutes.
- In a mixer grinder, grind together the soaked rice, grated coconut, and cardamom to a fine paste using a little water.
- Heat 1 cup of water in a pan. Add the ground paste to the water and let it come to a boil over low flame. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
- Add grated jaggery and cook until it completely dissolves, and for an additional 3 minutes. Meanwhile, the payasam will start to thicken.
- In another pan, heat ghee. Add the halved cashew nuts and roast until golden brown. Pour this over the payasam.
- Switch off the flame and add milk and crushed pacha karpooram, if using. Mix well.
- Serve either warm or cold.
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