Arisi Tengaay Payasam - 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.
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Coconut and Rice Kheer - Recipe
- 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.
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