Arisi Thengai Payasam Recipe

Arisi Thangai (Rice Coconut) Payasam is a traditional southern Indian pudding / kheer recipe. It is a sweet and fast sweet that can be made in a few minutes. It is prepared using rice, coconut, jaggery and coconut milk generally prepared during the festivals or any special occasion. Thengai Payasam is one of the traditional NeiveDhayam (Prasadam) recipes served in the temples or when there is a special pooja at home.

Arisi Thangai Payasam

Festivals, special occasions need a desert. The South Indians mostly do not go for puddings or things like that. They need a real Payasam Finally a whole meal … let’s do Payasam using many things. One of the most popular Payasam is Semiya Payasam.

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Now this Payasam is one of the traditional … it is made with coconut and rice and very traditional combination. Together they form a delicious Payasam.

Information about Arisi Thangai Payasam

Arisi Thengai Paysam is also known as Rice Coconut Kheer. “Ari” means “rice” and “Poigai” means “coconut”. This is a traditional recipe of southern India, jaggery and coconut milk are used to make Payasam, which makes it tastier and more healthy. This payasam is gluten -free and can be made completely vegan.

Arisi Thangai Paysam or Rice Coconut Kheer is often prepared during the New Year Tamil, the festivals of the month of Aadi and Navaratri as Prasadam. Arisi Therai Payasam has a truly divine flavor and melts in the mouth.

Because I love this recipe – Every time I make this coconut coconut, it is like returning to my mother’s home days. It is a taste of his love and when he serves this in a bowl he looks like a warm embrace.

Arisi Thengai Payasam is a dessert that reports memories of my childhood. Growing up, my AACHI (grandmother) and the mother often did this dish for special occasions and festivals, and it has always been a pleasure to enjoy. I remember the way he carefully cooked rice and coconut milk together, stirring constantly to prevent the mixture from sticking to the bottom of the pan. Serve them in a banana leaf for Onam Sadhya or Tamil New Year. Usually I finish the meal with Appalam and Payasam.

Why does this recipe work?

Arisi Coconut Payasam is a delicious southern India dessert that beautifully merges rice and coconut flavors. This recipe is so simple and has an incredibly delicious flavor. The beauty of this Payasam is in the ingredients such as jaggery, rice and coconut with a pinch of cardamom powder. You can enjoy a delicious dessert with the comfort of your home kitchen in 30 minutes.

Buono auspicio offer : Generally if there is some festive occasion or Pooja at home, the first thing that comes to mind is Payasam. This recipe ARISI THERGAI PAYASAM is useful and it has often been Prasadam for God.

Versatile : The recipe is so simple and versatile. You can customize with your favorite sweetener or you can include fruit such as mango, banana. For a vegan version, you can add coconut sugar and roast walnuts in vegan butter or oil.

Ingredients

Basmati rice / any rice : Rice is the base of the kheer, providing its creamy and soft consistency. The traditional recipe uses basmati rice or raw rice. You can even use any mile instead of rice.

Waterfall : The water is used to cook the rice. It is also used to dissolve the Jaggery.

Jaggery : Jaggery is a non -refined traditional sugar that adds a rich golden brown color to the kheer. You can even use condensed milk, refined sugar, coconut sugar instead of the jaggerry. The color of the kheer can differ.

Coconut milk often : Coconut milk is added for the creamy and succulent consistency and flavor. It also adds a distinct coconut aroma to the kheer.

Ghi : Ghee is used to roast rice. It prevents rice from attaching to the bottom of the pan. And it also adds wealth to the general kheer.

Temperature / garnish : To garnish, roast the coconut bites, the raisins, the anacardi in gi to golden. Add a pinch of cardamom in dust for hot aromatic flavor.

Quintigai Payasam (step by step)

Suggestions for experts

Follow these tips and tricks for a delicious coconut coconut:

• You can use any variety of rice such as Sona Masori, raw rice or even any millet rice flakes.
• Make sure to wash and dry the rice before grinding.
• Grinds the rice in a coarse consistency.
• Cook the rice completely before adding the other ingredients.
• After preparing the Jaggery syrup, filter to remove impurities.
• For a rich and creamy consistency added, it grinds the coconut with some dice immersed such as anacardi, almonds and saffron wire.
• For a luxurious taste, add saffron milk soaked in payasam.

Archiving and portion

Payasam has a better flavor when it is served fresh or cold. You can keep the Payasam in an airtight container in the refrigerator for 3 days. Before storing in the refrigerator, cool them completely.

Serve ideas

• You can serve the Payasam in a traditional way as in a pot of earth or in a banana leaves meal.
• At the end of the meal, Payasam can be consumed with the crushed Appalam / Papad.
• You can also serve by adding chopped fruits such as mango and banana.
• To present a version of melting, you can serve them in parfait glass stacking payasam, walnuts, cut fruit and whipped cream. Garnish with edible flowers or edible silver leaf.

Faq

1. Can I use canned coconut milk instead of fresh?

Yes, you can replace the fresh with canned coconut milk. But the taste and fragrance will differ. Make sure to regulate the sweetness accordingly.

2. How do you prevent coconut milk from basking?

Cooking coconut milk for a long period of time will involve the curd. Always add the coconut milk to the end of cooking and turn it off immediately.

3. Can I do it with miles?

Absolutely! You can use any variety of miles like Kodo’s mile, mile for Corrird, Miglio a Fodail. Replace the rice with any mile of your choice and regulate the cooking time accordingly.

4. Can I do it like a Payasam pot in a pot?

For the pressure version, wash and immerse the rice for 30 minutes. To the heavy -bottomed pressure cooker, add the rice, the jaggery and the coconut milk and cook for 2 whistles. After releasing the pressure, garnish them with walnuts.

5. How can I make instant payasam?

For instant cooking, add the rice and water soaked, cook them under pressure, then add jaggery and coconut milk, cook them over low heat until it is thick and creamy. Garnish with roasted walnuts.

Variations

Caramello Rice Coconut Payasam : For a rich and creamy taste, add the homemade caramel syrup as a payasam sweetener instead of Jaggery. And also add a splash of vanilla extract to improve the flavor.

Date Date Rice Coconut Payasam : Dip and grind the dates in the dough or you can add powder dates. Add them as a natural sweetener instead of Jaggery. It is also an excellent healthy option.

Millet Coconut Payasam: Use any mile of your choice as a mile Kodo, mile for a gluten -free Payasam version.

Rose Coconut Payasam: For a floral flavor, add a few drops of roses syrup or rose water or even pasta gulkand. Gulkand and Coconut act as a natural cooling agent.

Other Payasam recipes

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