Arisi Thengai Payasam (Rice Coconut Kheer)

Arisi Thengai Payasam is a traditional payasam which we make during festivals. Normally we make payasam using dals and jaggery. This is a slight variation of payasam without using dals. We concoct this with raw rice, coconut and jaggery to make this mouth-watering dish. It is one of the neivedhyam dishes.

Preparation Time	5 mins
Cooking Time	20 mins
Servings	2

Ingredients:

Raw Rice	2 teaspoon
Grated Coconut	1/2 Cup
Cardamom	2
Grated Jaggery	1/2 Cup
Cashews	10
Milk	1/4 Cup

Method:

Soak the raw rice in water for 15 minutes

After 15 minutes, drain the water and add the wet rice to the mixer
Add the grated coconut and cardamom to the mixer and grind it to a nice paste

Heat ghee in a pan, add broken cashews and fry it till it turns golden brown color. Take this aside

Add 1.5 cups of water to the ground rice-coconut paste and mix well and keep this vessel in the flame

Continuously stir the mixture to avoid forming lumps and also to cook the rice-coconut well. When the color of the rice-coconut mixture turns dull white, add the grated jaggery and mix well and keep in low flame for 5 minutes and remove from flame

Add fried cashews to payasam and mix well

Before serving, add boiled and cooled milk to the payasam and Serve hot. The scrumptious Arisi Thengai Payasam (Rice Coconut Kheer) is ready to serve hot or for neivedhyam.