Arisi thengai payasam Recipe

Cooking Directions

• STEP 1.Wash and soak the rice for 30 minutes. Drain the water and grind it into a coarse paste.
• STEP 2.In a pan, heat ghee and roast the cashews and raisins until golden brown. Set them aside.
• STEP 3.In the same pan, add the ground rice paste and sauté for a few minutes until it turns aromatic.
• STEP 4.Add water and cook the rice until it becomes soft and mushy.
• STEP 5.In a separate pan, heat jaggery with a little water until it melts. Strain the jaggery syrup to remove impurities.
• STEP 6.Add the jaggery syrup to the cooked rice and mix well. Cook for a few more minutes.
• STEP 7.Add coconut milk and cardamom powder to the mixture and simmer for a few minutes.
• STEP 8.Garnish with roasted cashews and raisins. Serve hot or chilled.

Cooking Tips

• Make sure to soak the rice before grinding to get a smooth paste.
• Adjust the sweetness of the payasam by adding more or less jaggery according to your preference.
• You can also add a pinch of saffron strands for extra flavor and aroma.
• If the payasam becomes too thick, you can add more coconut milk or water to adjust the consistency.

Storage and Serving

• Arisi Thengai Payasam can be stored in the refrigerator for up to 2 days.
• Serve the payasam as a dessert after a traditional South Indian meal or as a sweet treat on special occasions.