October 14, 2015

Rice and Coconut Kheer (Arisi Thengai Payasam)

Payasam/Kheer is the mandatory dessert that finds place in the menu on all auspicious occasions and festivals of South Indian families. Arisi Thengai Payasam is the Authentic and Traditional Kheer that tastes very different and yummy...

  • Pre time: 10 mins
  • Cooking time: 20 mins
  • Serves: 4 to 6


  • Raw rice 4 tea spoons
  • Cashews 6
  • Coconut pieces 6 or 7 (OR)  Shredded coconut 5 tb spoons
  • Jagerry powder  8 tb spoons
  • Milk or Coconut milk 200 ml
  • Cardamom powder 1/2 tea spoon
  • Saffron strings 3 to 4 (Optional)

How to make Rice and Coconut Kheer (Arisi Thengai Payasam)?

Wash and soak rice in water for an hour. Then drain out the water and add cashews and coconut to it.
Grind them to paste with water in a mixie blender.
Add 2 more cups of water to the mixture and transfer to a heavy bottomed pan.
Boil it in medium flame by stirring.
In 5 minutes you can see the mixture getting thickening.
Keep stirring in low flame till the mixture becomes like a thick porridge consistency.
Now add the powdered Jaggery to the boiling stuff and mix well.
Let it to boil till the raw smell of the jaggery goes. Add cardamom powder and saffron strings.
Switch off the stove and pour the milk or coconut milk to it and mix well.
The flavourful, aromatic kheer is ready now.