Arisi Thengai Payasam | Coconut Payasam | Rice Coconut Kheer Recipe is a classic South Indian festive dessert made with coconut, rice and jaggery. This simple, comforting payasam is commonly prepared as neivedhyam during Tamil New Year, Aadi Pandigai and other festivals. The jaggery gives it a warm sweetness while fresh coconut adds a fragrant, creamy note.
We often make jaggery-based payasam for offerings; in my home the two favorites are Arisi Thengai Payasam and Moong Dal / Channa Dal Payasam. Aadi Paal, made on the first day of the Tamil month Aadi, is another traditional offering. This coconut-flavored payasam is quick to prepare and perfect for festival celebrations. I prepared it today as neivedhyam for Navaratri day 1.
Navaratri always brings memories of golu arrangements, visits to friends and family, and collecting sundal and gifts. Though I miss those large outdoor displays, I keep a small arrangement in our pooja room. This payasam, with its gentle coconut aroma, is a lovely and easy treat that comes together quickly.
Ingredients
- Fresh grated coconut – 1/2 cup
- Raw rice – 1 tbsp + 1 tsp
- Grated jaggery – 3/4 cup (adjust to taste)
- Cardamom powder – 1/4 tsp
- Milk – 1/4 cup (boiled and cooled)
- Cashew nuts – 10
- Raisins – 1 tbsp
- Ghee – 1/2 tbsp
- Pinch of salt
Method
- Wash the rice and soak for 30 minutes, or soak in hot water for 10–15 minutes.
- In a mixer jar, add the grated coconut and the soaked rice. Grind by adding water little by little (about 1/4 cup) until it forms a coarse, chutney-like paste.
- In a heavy-bottomed pan, heat ghee. Add cashews and fry until they turn golden brown, stirring for even roasting. Add raisins and sauté until plump. Remove and keep aside.
- Reduce the flame to low and add the ground coconut-rice paste to the pan. Pour 1 cup of the water used for grinding and mix well.
- Cook on medium flame, stirring frequently to avoid lumps and sticking. Cook for about 4–5 minutes until the mixture thickens to a porridge-like consistency.
- Turn off the flame and add grated jaggery along with 1 cup of water. Stir well to dissolve the jaggery and avoid lumps.
- Add a pinch of salt and return to the stove. Cook the payasam, stirring occasionally, until it comes to a gentle boil.
- When the payasam has boiled, add cardamom powder and mix. Stir in the roasted cashews and raisins, then turn off the heat.
- Allow the payasam to cool completely. Once cooled, add the boiled, cooled milk and mix gently. The Arisi Thengai Payasam is ready to serve.
Notes
- Do not add hot milk directly to the payasam, as it may curdle. Use boiled and cooled milk.
- Adjust the jaggery according to your preferred sweetness.
- Stir frequently while cooking to prevent lumps and sticking.
- For a vegan version, use coconut milk instead of dairy milk.
- The color of the payasam depends on the jaggery used—different jaggeries yield different shades.
About
Course: Payasam
Cuisine: Indian
Author: Vidya Srinivasan
