Authentic Brahmin Recipe, Indian Festival Recipes, Navarathri Recipes, Neiveidhyam Recipes, Payasam/Kheer Recipes, Traditional Recipes, Varalakshmi Pooja Recipes, Vinayakar Chaturthi/Ganesh Chaturthi Recipes

ARISI THENGAI PAYASAM/RICE COCONUT KHEER

 

 

This is the second day of Navarathri celebrations and iam back with another payasam or kheer recipe.It is  a rice and coconut based payasam with a creamy texture.Iam planning to post a few payasam recipes for the festive season and this one was prepared yesterday.Since it is jaggery based it is auspicious for naivedhyam too.Tune in for more such kheer recipes at Nithya’s Kitchen,Now back to the recipe,it is a flavourful payasam with little preparations.And on this joyous occasion try out this kheer and offer it to the GODDESS and serve it to all..

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Print Recipe
ARISI THENGAI PAYASAM/RICE COCONUT KHEER
Course dessert
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Course dessert
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. Soak rice in water for one hour.
  2. Place soaked rice and coconut pieces in a blender.
  3. Grind it to a fine paste.
  4. Transfer it to a vessel and bring it to a boil.
  5. Add milk.
  6. Followed by powdered jaggery and cardamom.
  7. Mix evenly and wait till jaggery melts and forms a homogeneous mixture.
  8. Wait till reaches the correct consistency.
  9. Fry in ghee coconut bits and cashewnut.
  10. Add this to the payasam.
  11. Yummy creamy Arisi Thengai Payasam is ready.
Recipe Notes

Notes

  • You can grind cashewnut pieces along with rice and coconut.
  • Check the consistency of the payasam as it tends to get thicker after boiling.
  • Addition of any dry fruit makes the payasam even more tasty.