Search Chitra's Food Book

December 6, 2013

Coconut Payasam | Arisi Thengai Payasam Recipe - Payasam Varieties

Print Friendly and PDF
Coconut payasam
Every Friday, I used to do Thiru vilakku poojai at home. So I make payasam sweet pongal or kesari for neivedyam. For today's Friday pooja, I tried arisi thengai payasam ( Rice coconut kheer with jaggery) for the first time asking the recipe from my MIL. It came out very well. We loved it a lot. 

This coconut payasam is surely a keeper. I have decided to try this for my guests too. It was so nice with a great smell of coconut. I added ghee roasted coconut bits (Kerala style) which gave a nice crunchy taste in between while eating. Do try this thengai payasam / coconut payasam with jaggery for a change from our usual paruppu payasam. U’ll love it :)

Thengai payasam

Coconut payasam

Coconut payasam Thengai payasam/Coconut payasam recipe for festivals and pooja.Tastes great !
Cuisine: Indian Category: Dessert Yields: Serves 2
Prep Time: 30 Minutes Cook Time: 20 Minutes Total Time: 50 Minutes

1 cup - 200ml
To soak n To grind
  • Raw rice - 1.5 tsp
  • Grated coconut - 1/2 cup (tightly packed)
For syrup
  • Grated jaggery - 1/2 cup
  • Elachi/Cardamom seeds - 3 nos (powdered)
  • Milk or coconut milk - 2 tbsp(optional)
To roast in ghee
  • Ghee - 2 tsp
  • Coconut pieces - 1/2 tbsp
  • Dry grapes - few (optional)
  • Cashews - Few nos (optional)

  • Wash and soak the raw rice in water for 30- 45 minutes. Grate the coconut. Grind the coconut and rice adding 1/2 cup of water to a smooth paste.
Coconut payasam
  • In a bowl, take the ground paste and add 1.5 cups of water. Allow it to cook well in simmer flame for 10-12 minutes. Stir in between to avoid getting burnt bottom. The mixture will turn slightly thick like a porridge.
Coconut payasam
  • In the meantime, grate jaggery. Add 1/4 cup of water, melt it, make a syrup, strain  to remove impurities and set aside.
  • When the coconut paste is cooked well, add this syrup. Mix well. Boil for 2-3 minutes.
Coconut payasam
  • Roast the coconut pieces & cashews in ghee and add to the payasam. Add cardamom powder.
  • Remove and add the boiled & cooled milk. Mix and Serve.

    Enjoy !
  • Use paagu vellam to get a nice color.
  • Adding milk is optional. Add based on the consistency you need.
  • U can also add coconut milk instead of milk at the end before switching off the flame.
  • Addition of roasted coconut bits is optional. I followed Kerala style pradhaman for this step.

Related Posts


great-secret-of-life said...

my mum's specialty.. love the flavour of it

Unknown said...

Wow ..yummy Payasam !! love it

Babitha said...

tempting payasam,love it.

nandoos kitchen said...

yummy payasam. Inviting clicks.

kitchen queen said...

Hi u have a nice blog.Do visit my blog whenever u r free and give ur valuable comments.

Sumee said...

That looks so yummy Chitra..

Unknown said...

yummy payasam and lovely clickss

Radhika's Kitchen said...

delicious clicks chitra. I love this payasam a lot as I love coconut flavor very much. neatly presented.

Thecakenest said...

delicious flavor of coconut in payasam....amazing clicks..

easyfoodsmith said...

yummy payasam!

சாரதா சமையல் said...

coconut payasam super!!!

Hema said...

Love this payasam, especially the coconut flavor..

Sangeetha Priya said...

delicious payasam n love the coconut flavor...

jaya's recipes said...