Arisi Tengaay Payasam - Coconut and Rice Kheer

Arisi Tengaay Payasam - Coconut and Rice Kheer

coconut and rice kheer

The word payasam finds its roots in sanskrit and finds its way into all Indian language, as does the preparation. Payasam generally refers to milk porridge. The generalizations end here. The preparation may vary according to the region, implementing subtle variations which impart their characteristic flavor to the preparation.

We bring to you the recipe for arisi tengaay payasam, or the coconut and rice kheer, which is a traditional Iyengar preparation. The Iyengars are Hindu brahmins who traditionally belong to Tamil Nadu, but have migrated to other parts of the country. The preparation of payasam is considered an auspicious presence during festivals. Read on ahead and discover for yourself the recipe of the preparation. 

Prakrti Products - Online Store

Find us at Amazon India.

Browse through our online store [] for our collection of choicest spices.

Also find our range of Coffee Tea, Green Coffee, Green Tea and Cashew Nuts.


We provide you with export grade quality at competitive prices, delivered to your doorstep.

Coconut and Rice Kheer - Recipe

Ingredients Required

  • 1/2 cup grated coconut
  • 2 tablespoon raw rice
  • 1/2 cup jaggery
  • 1/2 cup milk
  • 2 tablespoon clarified butter
  • 1/2 teaspoon fine ground cardamom seeds
  • Cashew nuts and raisins for topping
  • 3 cups water

Procedure of Preparation

  • Soak in jaggery in water for about 30 minutes. Crush the jaggery.
  • Heat the water and jaggery mix over a medium flame. Stir constantly and ensure an uniform consistency.
  • Rinse the rice properly and soak in water for 30 minutes. Add the rice and coconut to a blender. Blend into a coarse mix using little water.
  • In a pot, bring to boil about 2 cups of water. Add the rice and coconut mix and let it cook for about 10 minutes.
  • Add the jaggery syrup when the rice is cooked, and the whole mix has attained the consistency of porridge.
  • Stir in the ground cardamom seeds and mix well.
  • In a pan heat ghee and fry the cashews and raisins in the ghee. Mix in with the paysam. Serve when it has cooled down.

Prakrti Blog - Tips and Recipe

Andhra Style Tomatao Pickle - Tomato Pachadi

Arabian Grape Juice


Older Post Newer Post

Leave a Comment

We deliver everywhere in India! Use 'High5' for 5% off on all orders!