Thengai Arisi payasam does not use any milk and it has coconut milk in it. So if you skip frying the cashew in a tiny bit of ghee, this becomes a totally vegan payasam.
During Navarathri, Thengai Arisi Payasam is one of the payasam/kheer I prepared. This is a very traditional payasam that is often prepared during festival time.
My mother had been telling me to make this payasam for a very long time, but for some reason I never made it. Now that I have made it, this is going to be a regular in the house.
This payasam does not have to use any milk and it has coconut milk in it. So if you skip frying the cashew in a tiny bit of ghee, this becomes a vegan payasam.
The coconut milk in the payasam renders a natural sweetness to it apart from the sweetness from jaggery. One could always substitute jaggery with white sugar. This is my recipe for the blogging marathon day 3 under the theme festival recipes.
Preparation time - 20 mins Cooking time - 30 mins Difficulty level - easy
Ingredients to make Thengai Arisi Payasam
- Raw rice - ¼ cup
- Coconut (grated) - 1 cup
- Vellam (jaggery) - 1 cup
- Ghee - 1 tsp
- Cashews - few (to garnish)
- Cardamom powder - ¼ tsp
Note - to make this payasam vegan, omit the garnish and the use of ghee .
Procedure-
- Soak the rice in water and also the coconut in about a cup of water for 15 minutes.
- Grind the coconut with the water for a 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, 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!
Similar Recipes
- Black Rice Pudding / Nap Naang made the Rongmei Naga Style
- Paal Payasam /Milk Kheer made with Caramelized Sugar
- Rice Condé Sundae Recipe | Creamy Rice Pudding
- Sheer Khorma - Sheer Khurma - Dates, Milk and Vermicelli Pudding
Recipe
Equipment
- ▢ pan
- ▢ spatula
Ingredients
- ▢ ¼ cup Raw rice
- ▢ 1 cup Coconut Grated
- ▢ 1 cup Vellam (Jaggery)
- ▢ 1 teaspoon Ghee optional
- ▢ few Cashews To garnish (Optional)
- ▢ ¼ teaspoon Cardamom powder
Instructions
- 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!
Nutrition
More Payasam, Kheer and Pudding
- Carrot Kheer | Carrot Payasam
- Semiya Payasam | Vermicelli Kheer
- Turkish Semolina Pudding | Sutlu Irmik Tatlisi
- Makhane Ki Kheer | Phool Makhana Kheer | Fox Nut Pudding
Thengai Arisi Payasam | Rice And Coconut Kheer
Equipment
- pan
- spatula
Ingredients
- ¼ cup Raw rice
- 1 cup Coconut Grated
- 1 cup Vellam (Jaggery)
- 1 teaspoon Ghee optional
- few Cashews To garnish (Optional)
- ¼ teaspoon Cardamom powder
Instructions
- 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!
