Thengai Arisi payasam does not have use any milk and it has coconut milk in it. So if you skip the frying of 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 that 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 use any milk and it has coconut milk in it. So if you skip the frying of the cashew in a tiny bit of ghee, this becomes a totally 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 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!
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter/X
Recipe
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!
Nivedhanams Sowmya says
delicious payasam... love the pictures... Thanks for sending this yummy recipe to my event.. Looking for more yummy recipes...
Sowmya
Event - DIO - Sugar and Butter
Srivalli says
Very delicious payasam..the pictures are tempting..
Jayanthi Padmanabhan says
This thengai arisi payasam is totally new to me. Looks delicious.
Priya Srinivasan says
Flavorful Payasam. The aroma of coconut will be mesmerizing in this kheer!!! 🙂
Padmajha PJ says
Nice and simple payasam Sandhya
Pavani N says
What a flavorful and delicious payasam. I can imagine how yummy it must have tasted with the fresh coconut milk.. slurp!!
Harini-Jaya R says
Love the vegan version of the traditional payasam!
Sona S says
Delicious and yummy payasam.
Priya Suresh says
Would love to have this delicious vegan kheer.
Sapana Behl says
Wonderful kheer with rice and coconut!
Yes Cook says
Yummy paayasam.
Thanks for sharing/
Babitha costa says
i love payasam,all variety too good
Manjula Bharath says
wow wonderful veagn payasam 🙂 looks super yummy and tempts me !!
Rafeeda AR says
this looks so good... yum...
Swathi Iyer says
Delicious payasam Sandhya,
My New website: Zesty South Indian Kitchen
Chef Mireille says
all my favorite flavors going on in this one