Arisi Thengai Payasam (Rice and Coconut Kheer)

This payasam is very tasty and more like a thicker payasam. This can be made on New Year day or any other festive occasions. The combination of rice and coconut gives a very nice flavour to this payasam.

Prep Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/3 cup tightly packed Fresh grated coconut

• 2 heaped tbsp Rice

• 1/3 cup Powdered Jaggery

• 2 and 1/2 cups Water

• 1 tsp Cardamom powder

• 1 tbsp Ghee

• 1 tbsp Broken cashew nuts

• 1 tbsp Raisins

Instructions

1. In a pan take powdered jaggery and soak it in enough water and boil it

2. Filter the syrup to remove the impurities and put it back in the pan and boil till it becomes little syrupy (you do not need any strings)

3. Soak the rice for half an hour

4. Grind the rice and the coconut to a coarse paste with very little water

5. In a heavy saucepan add the water and bring to a boil

6. Add the ground paste and cook till the rice is cooked well and the mixture is well combined (it should resemble a porridge)

7. Add the jaggery syrup and cook for another 2 minutes, add cardamom powder

8. In a pan take ghee and roast the cashew nuts and raisins till well roasted

9. Once the kheer cools down, add the milk and the roasted nuts, mix well and serve hot

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