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Arisi Thengai Payasam Recipe

Anusha Praveen
Arisi Thengai Payasam- A delicious dessert made with fresh coconut, rice and jaggery. This can be made ahead to serve up at a party. A gluten free dessert that can be enjoyed warm or cold.
Prep Time 1 hr 10 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine South Indian
Servings 6

Ingredients
  

  • Freshly grated coconut ¾ c
  • Raw rice 2 tbsp
  • Jaggery 250 g or 1 cup grated
  • Full Fat Milk 1 cup
  • Water ½ c
  • Cardamom powder 1.5 tsp
  • Cashews 10 broken
  • Raisins 10 to 15 broken
  • Ghee clarified butter ⅓ cup

Instructions
 

  • Soak raw rice in hot water for an hour.
  • Once the rice has soaked, combine it with coconut and 2 tablespoon milk and grind to a smooth puree in a blender. Set aside
  • In a pan, combine the water and jaggery and heat this until the jaggery melts completely.
  • Make sure you do this on medium flame as jaggery burns quickly.
  • Once done, strain the mixture to get rid of any impurities.
  • Set this aside.
  • Heat a heavy bottomed pan with 2 tablespoon ghee.
  • Add the ground paste and mix well and lower the flame to medium low.
  • Keep stirring the mixture until the coconut paste has absorbed all the ghee.
  • When you see no more ghee, add the prepared jaggery syrup along with the cardamom powder and mix well using a whisk.
  • Make sure the flame is medium and be sure to whisk thoroughly or the mixture may become lumpy.
  • Once the paste becomes thicker like that of porridge, add the milk and mix well.
  • Add about 1.5 tablespoon ghee to the payasam at this stage and mix well.
  • Continue to simmer this for about 5 to 6 mins on medium flame.
  • Once done, transfer to a clean serving dish.
  • Heat a small pan with the remaining ghee.
  • Add the broken cashews and fry till golden. Drain and add to the payasam.
  • To the same pan, add the raisins and fry till they turn plumpy.
  • Once done, add this along with the ghee to the payasam and mix well.
  • Your arisi thengai payasam is ready.
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