Thengai Arisi Payasam (Coconut And Rice Kheer)

Thengai Arisi Payasam is an absolutely delicious recipe of South Indian cuisine. It is prepared from freshly grated coconut, rice and jaggery. This mouth-watering healthy payasam is cooked generally for festivals and special occasions.  Arisi-Thenga payasam is a traditional quick payasam which is even more simple and easy.

Prep time	Cook time	Serves
20 mins	30 mins	4

Cuisine: South Indian (Festive Sweet)

Ingredients Grated Coconut -1 cup Raw rice – ¼  cup Milk (boiled) - 2 1/2 cup Water -1  cup Jaggery –3/4  cup Cardamom powder -1/2 tsp Cashews – handful Raisins –1 tbsp Ghee -1 tbsp

Method

1. Wash and soak the raw rice in water for 30 mins. Add the washed rice and grind it so that the rice is of a very coarse texture.  Make sure not to over grind.

2. Mix the ground rice and coconut to a cup of water in a thick bottom pan and bring to boil. Keep stirring every now and then. Add more water as required. Continuously stir the mixture to avoid getting sticked to bottom and also to avoid forming lumps.

3. After some time, the rice will be well cooked.  Meanwhile add the grated jaggery to a pan. Add 1 cup of water and allow to boil. Keep in low flame, until the jaggery dissolves well to thick syrup. Filter it in a metal strainer to remove the impurities.

 4. Add the jaggery to the cooked rice-coconut mixture and mix well till well blended. Cook for a couple of minutes and remove from heat.Add cardamom powder and take it out of heat. Fry broken cashews in 1 tsp ghee and add to payasam.

4. It’s a very simple preparation. Adjust jaggery and milk accordingly for sweetness and consistency. Serve hot and enjoy... :)

Notes
You can skip milk totally and use water altogether. While milk does five a nice flavor, using water alone make it no less tasty thanks to all the coconut in there. We made in minus milk since one of my sisters-in-law is on a no-milk diet

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