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!