Thengai Arisi Payasam | Rice And Coconut Kheer

Thengai Arisi payasam does not use any milk and it has coconut milk in it. So if you skip frying the cashew in a tiny bit of ghee, this becomes a totally vegan payasam.

During Navarathri, Thengai Arisi Payasam is one of the payasam/kheer I prepared. This is a very traditional payasam that is often prepared during festival time.

My mother had been telling me to make this payasam for a very long time, but for some reason I never made it. Now that I have made it, this is going to be a regular in the house.

This payasam does not have to use any milk and it has coconut milk in it. So if you skip frying the cashew in a tiny bit of ghee, this becomes a vegan payasam.

The coconut milk in the payasam renders a natural sweetness to it apart from the sweetness from jaggery. One could always substitute jaggery with white sugar. This is my recipe for the blogging marathon day 3 under the theme festival recipes.

Preparation time - 20 mins
Cooking time - 30 mins
Difficulty level - easy

Ingredients to make Thengai Arisi Payasam

• Raw rice - ¼ cup
• Coconut (grated) - 1 cup
• Vellam (jaggery) - 1 cup
• Ghee - 1 tsp
• Cashews - few (to garnish)
• Cardamom powder - ¼ tsp

Note - to make this payasam vegan, omit the garnish and the use of ghee.

Procedure -

• Soak the rice in water and also the coconut in about a cup of water for 15 minutes.

• Grind the coconut with the water for a few seconds and then squeeze the milk from the coconut. You will get about a cup and a half to 2 cups of coconut milk. Keep the milk separately.

• Now grind the soaked rice and coconut adding enough water into a coarse paste. Transfer the ground mixture to a heavy saucepan, wash the mixer well with water, and add this water to the pan as well.

• Cook this mixture on low flame until the rice cooks and it turns thick and mushy. This will take about 15 mins in low flame.

• Now add the jaggery (or sugar) and mix well to dissolve. Let it come to a boil and then simmer for 5 mins.

• Add the extracted coconut milk and mix well. Also, add the cardamom powder at this stage. Let it just heat up for 3-5 mins in a very low flame and then remove it from heat. Once the coconut milk is added, you don't want to heat it too long.

• If garnishing, fry some cashews in ghee and add it to the payasam.

• Serve the thengai arisi payasam warm or cold!

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Recipe

Thengai Arisi Payasam | Rice And Coconut Kheer

Thengai Arisi payasam does not have use any milk and it has coconut milk in it. So if you skip the frying of the cashew in a tiny bit of ghee, this becomes a totally vegan payasam.

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Course: Dessert, sweets

Cuisine: Indian, South Indian

Diet: Vegan, Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 people

Calories: 168kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  pan
• ▢
  spatula

Ingredients

• ▢ ¼ cup Raw rice
• ▢ 1 cup Coconut Grated
• ▢ 1 cup Vellam (Jaggery)
• ▢ 1 teaspoon Ghee optional
• ▢ few Cashews To garnish (Optional)
• ▢ ¼ teaspoon Cardamom powder

Instructions

• Soak the rice in water and also the coconut in about a cup of water for 15 mins.
• Grind the coconut with the water for few seconds and then squeeze the milk from the coconut. You will get about a cup and a half to 2 cups of coconut milk. Keep the milk separately.
• Now grind the soaked rice and coconut adding enough water into a coarse paste. Transfer the ground mixture to a heavy saucepan and wash the mixer well with water and add this water to the pan as well.
• Cook this mixture on low flame until the rice cooks and it turns thick and mushy. This will take about 15 mins in low flame.
• Now add the jaggery (or sugar) and mix well to dissolve. Let it come to a boil and then simmer for 5 mins.
• Add the extracted coconut milk and mix well. Also, add the cardamom powder at this stage. Let it just heat up for 3-5 mins in a very low flame and then remove it from heat. Once the coconut milk is added, you don't want to heat it too long.
• If garnishing, fry some cashews in ghee and add it to the payasam.
• Serve the thengai arisi payasam warm or cold!

Nutrition

Calories: 168kcal | Carbohydrates: 32g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 2mg | Potassium: 42mg | Fiber: 1g | Sugar: 26g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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