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Arisi-Thenga|Rice-Coconut Payasam

Arisi-Thenga payasam is a traditional quick payasam. Made with rice-coconut-jaggery. All the ingredients for this are always in stock in a South Indian house that makes it even more simple and easy.  I prefer the sugar based payasams than the jaggery but this is an exception!




1/2 cup of Raw rice

1 cup coconut (grated)

2 cups water

1 Cup boiled milk

1 cup Jaggery (grated)

1/2 tsp cardamom powder

Handful Cashew nuts

1 Tbsp ghee

How to make payasam:

Wash and soak the rice for at least half an hour.

Grind rice and grated coconut coarsely (Rava consistency)

Mix the ground rice and coconut to 2 cups of water in a thick bottom pan and bring to boil. Important step: Stir continuously. When my Amma taught me this, She kept insisting about the stirring part. When you make this you will know why!

After about 8-10 minutes, the rice will be well cooked. At this time, add grated jaggery.

keep stirring stirring and stirring, Your arms will be well toned by now!

As jaggery completely dissolves add boiled milk and continue stirring.

Add cardamom powder and take it out of heat.

Fry broken cashews in 1 tsp ghee and add to payasam.

Its a very simple preparation. Adjust jaggery and milk accordingly for sweetness and consistency.

If you are from the Southern part of India.. I am sure you would exactly remember the flavor of this payasam when served little before food in banana leaf.. Heavenly!

Happy cooking

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November 2017
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