coconut payasam recipe

Coconut payasam recipe, Arisi thengai payasam

Coconut payasam/ Arisi thengai payasam is a delicious and flavorful sweet dish prepared with raw rice and loads of grated coconut/ thengai flavored with cardamom. This is one such super delicious and easy to make payasam that can be prepared during festivals like Ugadi. Yes you heard that right this recipe is for Ugadi festival which is just in weeks. This is my favorite payasam/ paramanam, for its coconut taste and flavor but don’t know how I missed to post it. So here it is for you guys a simple, yet flavorful and sumptuous payasam for this festival season.

In this recipe I have added cane sugar as my jaggery at home became super hard due to climatic conditions, if you are using jaggery, take a separate pan add 1/2 cup jaggery and 1/4 cup water, let it melt, strain it with strainer after it has melted then add it to the payasam so the payasam consistency will not thicken like mine. So let’s get to the making of coconut payasam!!
arisi thengai payasam

Coconut payasam recipe, Arisi thengai payasam
Serves 4
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Prep Time
5 min
Cook Time
15 min
Total Time
25 min
Prep Time
5 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1. Raw rice/ Pacharisi– 3 tbsp
  2. 2. Grated coconut – ½ cup
  3. 3. Powder Jaggery/ Cane sugar – ¼ to ½ cup
  4. 4. Cardamom powder – ¼ tsp
  5. 5. Milk – 4 tbsp
  6. 6. Water – ½ cup
  7. 7. Ghee – 1 tbsp
  8. 8. Cashews – 5 to 6 pcs
Note
  1. * 1 cup = 235 ml
Instructions
  1. 1. Wash and soak 3 tbsp raw rice in enough water for 30 minutes. After 30 minutes in a blender add soaked rice and grated coconut. Grind it to a corse paste adding little water. Keep it aside.
  2. 3. Heat ghee in a pan to it add cashews and fry until golden brown. Remove the cashews along with ghee from the pan. Keep it aside.
  3. 4. Now in the same pan add ½ cup water, when it starts to boil add the ground rice and coconut mixture. Mix it well and let it cook. This should take about 8 minutes. Now add cardamom and mix well.
  4. 5. When the rice is fully cooked add jaggery/ cane sugar. Mix well. After one boil put off the flame. Finally add ghee fried cashew, ghee add milk and mix well. Relish it!
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How to make Coconut payasam with step by step images


  1. Wash and soak 3 tbsp raw rice in enough water for 30 minutes. After 30 minutes in a blender add soaked rice and grated coconut. Grind it to a corse paste adding little water. Keep it aside.
  2. Heat ghee in a pan to it add cashews and fry until golden brown. Remove the cashews along with ghee from the pan. Keep it aside. Now in the same pan add ½ cup water, when it starts to boil add the ground rice and coconut mixture. Mix it well and  let it cook. This should take about 8 minutes. Now add cardamom and mix well.
  3. When the rice is fully cooked add jaggery/ cane sugar. (In this recipe I have added cane sugar as my jaggery at home became super hard due to climatic conditions, if you are using jaggery, take a separate pan add 1/2 cup jaggery and 1/4 cup water, let it melt, strain it with strainer after it has melted then add it to the payasam so the payasam consistency will not thicken like mine) Mix well. After one boil put off the flame. Finally add  ghee fried cashew, ghee add milk and mix well. Relish it!
    arisi thengai payasam


 

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