Arisi Thengai Payasam

    By Anusha Praveen  |  11th May 2016  |  
    4.3 from 2 reviews Rate It!
    • Photo of Arisi Thengai Payasam by Anusha Praveen at BetterButter
    Arisi Thengai Payasamby Anusha Praveen
    • Prep Time


    • Cook Time


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    About Arisi Thengai Payasam Recipe

    A rich south indian pudding with coconut, jaggery and rice.

    Arisi Thengai Payasam is an authentic dish which is perfect to serve on all occasions. The Arisi Thengai Payasam is delicious and has an amazing aroma. Arisi Thengai Payasam by Anusha Praveen will help you to prepare the perfect Arisi Thengai Payasam in your kitchen at home. Arisi Thengai Payasam needs 70 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Arisi Thengai Payasam. This makes it easy to learn how to make the delicious Arisi Thengai Payasam. In case you have any questions on how to make the Arisi Thengai Payasam you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Anusha Praveen. Arisi Thengai Payasam will surely satisfy the taste buds of your guests and you will get compliments from your guests.

    Arisi Thengai Payasam

    Ingredients to make Arisi Thengai Payasam

    • 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

    How to make Arisi Thengai Payasam

    1. Soak raw rice in hot water for an hour.
    2. Once the rice has soaked, combine it with coconut and 2 tbsp milk and grind to a smooth puree in a blender. Set aside.
    3. In a pan, combine the water and jaggery and heat this until the jaggery melts completely.
    4. 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.
    5. Heat a heavy bottomed pan with 2 tbsp ghee.
    6. Add the ground paste and mix well and lower the flame to medium low.
    7. Keep stirring the mixture until the coconut paste has absorbed all the ghee.
    8. When you see no more ghee, add the prepared jaggery syrup along with the cardamom powder and mix well using a whisk.
    9. Make sure the flame is medium and be sure to whisk thoroughly or the mixture may become lumpy.
    10. Once the paste becomes thicker like that of porridge, add the milk and mix well.
    11. Add about 1.5 tbsp ghee to the payasam at this stage and mix well.
    12. Continue to simmer this for about 5 to 6 mins on medium flame. Once done, transfer to a clean serving dish.
    13. Heat a small pan with the remaining ghee.
    14. Add the broken cashews and fry till golden. Drain and add to the payasam.
    15. To the same pan, add the raisins and fry till they turn plumpy.
    16. Once done, add this along with the ghee to the payasam and mix well.
    17. Your arisi thengai payasam is ready.

    My Tip:

    Make sure the flame is kept at low while cooking the ground paste.

    Reviews for Arisi Thengai Payasam (2)

    Rekha Unni3 years ago

    Made it today it was too delicious :ok_hand:

    Anju Bhagnari4 years ago

    I'm drooling just reading the recipe... Yuummmm