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Ingredients

Adjust Servings:
1/4 cup Raw rice
1/4 cup Fresh coconut
2 cups Water
1/2 cup-3/4 cup Jaggery
1/4 cup Milk
a pinch Cardamom powder
Few Cashew
Few Raisins
2 tsp Ghee

Nutritional information

577
Claries
18.4 g
Fat
91.14 g
Carbohydrates
7.41 g
Protein
0.8 g
Fiber
46.78 g
Sugar
560 mg
Sodium
190 mg
Potassium

Arsi Thenga Payasam

Cuisine:
  • 40 mins
  • Serves 2
  • Medium

Ingredients

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This week I have chosen to the blog about recipes which we cook for varalakshmi vratham. Generally we make sakkarai pongal or other payasam varities and sundal and vadai. In arsi thenga payasam we use jaggery for sweetening and not sugar and the coconut used gives a lovely flavour and taste.

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Steps

1
Done

Soak the rice for half an hour

2
Done

Drain the rice and add it to the jar of the mixer. Add the coconut and grind it into a coarse paste

3
Done

Transfer this paste to a pan and add the cups of water to it. Mix well

4
Done

Now cook it on a low flame, stirring regularly else it might become lumpy

5
Done

Cook for 5-7 minutes until the rice is completely cooked

6
Done

Meanwhile add a little water to the jaggery , mix it and heat till it dissolves completely. Add around 1/4 cup water. Cool it and strain it to remove the dirt. Now boil this again for 2 minutes so that it thickens a little. Keep it aside.

7
Done

Add this to the cooked rice paste, continue to cook on low flame for another 2 minutes and stir well. Add cardamom powder and stir again. Switch off the fire

8
Done

Add the milk and mix well

9
Done

Heat the ghee in a pan and add the cashew and fry on a low flame. Once it becomes light brown in colour, ad the raisins, fry for few seconds and switch off the fire. Pour this on the prepared payasam

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Veena

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