Arisi Thengai Payasam Recipe | Rice Coconut Payasam – Aadi Special

 Ingredients

• 2tbsp Raw Rice/Pacharisi
• 1/2cup Coconut grated
• 1/2cup Jaggery/Vellam
• 1pinch salt
• 1/2tsp Cardamom/Elachi powder
• 1 Edible Camphor/Pacchai karpurammustard seed size
• 1tsp Ghee
• 10 Cashewsbroken into pieces

Instructions

1. Soak raw rice in enough water for 2 hours. Once soaked, wash, drain it thoroughly, and set it aside.
2. In a pan, add jaggery, 1/2 cup water, and boil until the jaggery melts completely—no need to check for string consistency.
3. Add soaked raw rice and grated coconut to a mixer jar. Add 1/2 cup water and grind it to a smooth paste.
4. In a pan, add the ground paste, add another 1/2 a cup of water and boil it for 7-8 mins or until the payasam thickens. Stir it continuously as rice flour may form lumps. Please do not leave it unattended.
5. Once, the rice flour and coconut paste are cooked well, filter and add the jaggery water into the rice coconut paste. Also, add salt, Edible camphor, and cardamom powder. If required, adjust the water. Boil payasam for 2 more mins.
6. Fry cashews in ghee until it turns golden. Add fried cashews into the payasam. Payasam is ready.

Recipe Notes

• Always use freshly grated coconut.
• Use either jaggery or palm jaggery.
• Add only a mustard seed size edible camphor, or it will give a bitter taste.
• Adding a pinch of salt enhances the taste of sweetness.

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