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Arisi Thengai Pal payasam

posted 18 Apr 2015, 19:05 by Rajmi Arun   [ updated 18 Apr 2015, 20:13 ]
I have already added the same payasam, Rice Coconut Kheer to be made in microwave. I am giving the traditional method here. 

Basmati Rice - 1/5th cup 
Freshly grated coconut - 2 tbsp
Jaggery - 3/4 cup
Milk - 1 cup
Ghee - 4 tbsp
Cashew nuts - 8 nos
Cardamom powder - 1 tbsp

Soak Basmathi Rice in warm water for about 15 mins. Grind it to a fine paste along with coconut and cardamom powder. Add very little water while grinding. The paste should be thick. Make a syrup of jaggery remove the impurities and bring it to room temperature. Mix 1 cup of water to the ground paste and bring it to boil in a hard bottom pan. Keep stirring so that it doesnot settle to the bottom of the pan. When it comes to boil add the jaggery syrup and bring it to boil in a medium flame. Remove from flame and when it becomes warm add the milk and mix well. 

Heat ghee in a seasoning laddle and fry the cashew nut in it. Add it to the payasam. Serve hot or cold. 

This is also called as Thirupullani payasam.