ARISI THENGAI PAYASAM/RICE COCONUT KHEER

This is the second day of Navarathri celebrations and iam back with another payasam or kheer recipe.It is  a rice and coconut based payasam with a creamy texture.Iam planning to post a few payasam recipes for the festive season and this one was prepared yesterday.Since it is jaggery based it is auspicious for naivedhyam too.Tune in for more such kheer recipes at Nithya’s Kitchen,Now back to the recipe,it is a flavourful payasam with little preparations.And on this joyous occasion try out this kheer and offer it to the GODDESS and serve it to all..

INGREDIENTS

Rice	1/4 cup
Coconut(grated)	1/4 cup
Jaggery	4 tsp
Milk	1/8 cup
Cardamom Powder	1/4 tsp
Ghee	1/2 tsp
Cashewnuts	a few
Coconut Bits	a few
Water	as needed

HOW TO MAKE

• Soak rice in water for one hour.Place the rice alongwith  grated coconut in a blender.

• Grind it to a fine paste.Transfer it to a pan.Bring this to a boil.

• Add milk followed by powdered jaggery and cardamom powder.

• Mix evenly and wait till jaggery melts and forms a homogeneous mixture.

• Fry in ghee coconut bits and cashewnut.Add this to the payasam.

• Yummy creamy Arisi Thengai Payasam is ready.

 

Notes

• You can grind cashewnut pieces along with rice and coconut.
• Check the consistency of the payasam as it tends to get thicker after boiling.
• Addition of any dry fruit makes the payasam even more tasty.

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