Arisi Thengai Payasam

                                   

This post explains one of the most flavorful payasam varieties that I have made on several occasions. I came across this recipe in Jeyashri's Kitchen blog and have tried it many times since then. It is one of our family favorite recipes. The key factor about this recipe is that this does not require milk unlike other payasam varieties.

Arisi Thengai Payasam

Serves - 3 to 4 people

Ingredients

• Raw rice - 2 tbsp
• Jaggery - 1 cup
• Fresh grated coconut - 1 cup
• Cashews - few
• Cardamom powder - 1 tsp
• Ghee - 1 tbsp
• Water - as required

Method

1. Wash and soak raw rice for 20 to 30 minutes. The more time it is soaked, it will be easy to grind.
2. Melt jaggery in 1.5 cups of water. No need to check for any syrup consistency. Strain to remove any impurities and keep aside.
3. Fry cashews in 1/2 tbsp ghee and set aside.
4. Drain the water from rice and grind it first without adding water. Then add the grated coconut and grind adding required water. It will not be a fine paste but ensure there are no rice grits and the coconut and rice are blended well. 
5. Add this paste to the jaggery water and start cooking in medium flame with constant stirring. Add more water if the mixture is too thick.
6. As the mixture gets cooked, we can notice that the raw smell of the ground mixture leaves and it incorporates well with the jaggery water.
7. Do not wait for the mixture to become too thick as once it cools down it thickens more.
8. Add cardamom powder and the ghee fried cashews to the payasam and mix well. 
9. Switch off the stove and add the remaining 1/2 tbsp ghee.
10. Serve hot for the best taste.

  

Notes

• This payasam thickens after it cools down. In that case add little hot water to it and reheat it a bit. You can add milk too but the taste differs.

Try this easy and flavorful payasam at home!!