Coconut And Rice Kheer (Thengai Arisi Payasam)

1. 1

   Wash and soak the raw rice for half an hour. Drain the water. Grind the rice and coconut with little water to a smooth paste. Keep it aside.

2. 2

   Heat half a cup of water and dissolve jaggery in it. Once the jaggery is fully dissolved, switch off the flame.

3. 3

   Strain or filter the jaggery water with the help of a strainer to remove any impurities. Set aside.

4. 4

   In a vessel add 2 cups of water and the ground rice-coconut paste and bring it to a boil. Cook on a low to medium flame for 10 minutes, stirring continuously to avoid burning at the bottom of the vessel. Once the rice and coconut mixture is cooked and comes to a thick medium consistency, add the jaggery water and mix well. Simmer the payasam on a low flame till it comes to a boil. Switch off the flame.

5. 5

   Heat ghee in a pan and roast cashewnuts till golden brown. Then add raisins and saute till they puff up. It takes only few seconds for raisins to puff up. Add to the kheer and mix well. Add cardamom powder and combine together.

6. 6

   Once the kheer is cooled down after 5-10 minutes, add the boiled and cooled milk to the kheer and give a good mix.

7. 7

   Rice coconut kheer or thengai arisi payasam is now ready to be served.

8. 8

   rice coconut

* Per serving · 4 servings · Values may vary.

No additional tips available.