THENGAI ARISI PAYASAM | RICE COCONUT KHEERby Shaheen AliCreated on May 11th

  • THENGAI ARISI PAYASAM | RICE COCONUT KHEER, How to make THENGAI ARISI PAYASAM | RICE COCONUT KHEER
THENGAI ARISI PAYASAM | RICE COCONUT KHEERby Shaheen Ali
  • THENGAI ARISI PAYASAM | RICE COCONUT KHEER (11 likes)

  • By Shaheen Ali|
    Created on May 11th
  • Prep Time10mins
  • Cook Time30mins
  • Serves4People

Video for key ingredients

  • How to make Coconut Milk

  • How to make Ghee

THENGAI ARISI PAYASAM | RICE COCONUT KHEER

Ingredients

  • Coconut - 1/2 cup grated
  • Raw rice - 3-4 tbsp (soaked for minimum 30 mins)
  • Jaggery - 1/2 cup crushed
  • Thick coconut milk - 1/4 cup
  • Water - 2 cups
  • Ghee - 2 tbsp
  • Cardamom powder - 1/2 tsp
  • Cashews - 8-10 broken and fried
  • Raisins - 10 fried

Steps

  1. In a large bowl, soak jaggery in water till immersing level only. Crush and mix it well till it dissolved in water.
  2. Heat it till bubbles start appearing. Turn off the gas and let it cool.
  3. Pass it through a sieve to strain the impurities. Keep the strained jaggery syrup aside.
  4. Take the soaked rice and coconut in a mixer grinder jar and grind it by adding little water to make a coarse paste and keep aside.
  5. In a thick bottomed pan / vessel , boil water and add the rice and coconut paste and let it cook in slow flame.
  6. As soon as the rice gets cooked and you can see it thickening and taking a porridge consistency, add jaggery syrup and keep stirring.
  7. Let the payasam cook for another few minutes and turn off the gas and let it cool for 5-6 mins.
  8. Now add ghee, coconut milk and fried cashew and raisins along with cardamom powder and give a quick stir.
  9. Serve hot / warm or chilled !!!