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ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)

ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)

Arisi payasam is one of the traditional payasam/Kheer we make in our house mainly for poojas. In this payasam we have used jaggery for sweetness and ground coconut.

The main ingredient to make this kheer/payasam is Raw rice. Actually milk payasam/Paal payasam also will be prepared using rice only but the process and ingredients used will be different, also taste and texture.
ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)

Instead of using the ground coconut you can use coconut milk also. To adjust the consistency milk can also be added.

Please check the below links for the other kheer/payasam varieties here in my blog if you are interested.
ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)

OK, now let’s move on to this recipe.

RICE PAYASAM /ARISI PAYASAM
(Using Jaggery)
SOAKING TIME: – | PREPARATION TIME: 10 MINS | COOKING TIME: 35 MINS
ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SWEET
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS

INGREDIENTS:
                                    ¼ cup Raw rice
                                    ½ cup jaggery
                                    2 tablespoon moong dhal
                                    ¼ cup ground coconut
                                    1 tablespoon ghee
                                    Few cashew nuts
                                    A pinch of edible camphor (optional)
                                    ½ teaspoon cardamom powder
                                               
PREPARATION:
Powder the cardamoms and keep it ready.
Chop the cashews into small pieces.
Grind the coconut into smooth paste by adding water and Keep it ready.

METHOD:
In pan add a tablespoon of ghee and roast the chopped cashews till it becomes golden brown.
Keep the roasted cashews aside.
In the same pan (in the remaining ghee) and the raw rice and saute well for around 3 to 4 minutes or until it starts changing its colour.
Remove the rice from flame and keep it aside.
In the same pan add the moong dhal and roast well till it becomes golden brown color.
Then grind the roasted rice coarsely (just give 2 or 3 pulses) in a mixer grinder and add it along with the roasted moong dhal in a pressure cooker.
Then add 1 to 2 cups of water and allow the rice to cook for 2 whitles.
Otherwise you can cook the rice and dhal in open pan also.
Rice have to be cooked  soft, but not mushy.
Once the rice got cooked soft, add the jaggery and mix well.
Then add the ground coconut and stir. Allow the payasam to cook for 4 to 5 minutes. Adjust the consisitency by adding water/coconut milk/plain milk.
Finally add the roasted cashews, cardamom powder and edible camphor(if used) and mix well.
Serve hot.

NOTES:
You can directly cook the roasted rice, but in our house we usually ground the rice and then cook. Also the rice should not become mushy.
You can add roasted dried grapes too.
Adjust the sweetness by adding or reducing the amount of jaggery.
You can use coconut milk too instead of ground coconut.
At final stage to adjust the consistency of the kheer, you can add hot water/coconut milk/plain milk. But the sweetness you have to adjust.
After cooled down the kheer will becomes little thick.

VIDEO RECIPE:

STEP BY STEP PHOTOS:
In pan add a tablespoon of ghee and roast the chopped cashews till it becomes golden brown.
Keep the roasted cashews aside.
ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)

In the same pan (in the remaining ghee) and the raw rice and saute well for around 3 to 4 minutes or until it starts changing its colour.
Remove the rice from flame and keep it aside.
ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)

In the same pan add the moong dhal and roast well till it becomes golden brown color.
ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)

Then grind the roasted rice coarsely (just give 2 or 3 pulses) in a mixer grinder.
ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)

Add it along with the roasted moong dhal in a pressure cooker.
Then add 1 to 2 cups of water and allow the rice to cook for 2 whistles.
Otherwise you can cook the rice and dhal in open pan also.
ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)

Rice have to be cooked  soft, but not mushy.
Once the rice got cooked soft, add the jaggery and mix well.
ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)

Then add the ground coconut and stir. Allow the payasam to cook for 4 to 5 minutes. Adjust the consisitency by adding water/coconut milk/plain milk.
Finally add the roasted cashews, cardamom powder and edible camphor(if used) and mix well.
ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)

ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)

Serve hot.
ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)

ARISI (RICE) PAYASAM/KHEER USING JAGGERY - RICE COCONUT KHEER(ARISI THENGAAI PAYASAM)


Do try this recipe and please don’t forget to give your feedback in comments.

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