Arisi Thengai Payasam


This is a traditional Payasam prepared during festive seasons. When it comes to traditional jaggery Payasam,  I prefer Arisi Thengai Payasam over Moong Dal and Channa Dal Payasam. This quick Payasam with coconut flavour makes it delicious. Today being Navaratri day 1, I prepared this Payasam for neivedhyam.  Back in India we used to keep golu in steps. Inviting people to see our golu, visiting friends and relative houses and getting Sundal, along with gifts – omg so many amazing memories. Navaratri is something I miss here. This time with my kutti krishar, I couldn’t keep bhommai outside, but happy with few bhoomai inside our Pooja room:-)

Checkout my other Payasam Recipes

Arisi Thengai Payasam:

Preparation Time : 5 min | Soaking time – 15 mins | Cooking Time : 15 – 20 mins | Serves : 3

Recipe Category: Dessert


Fresh Grated Coconut – 1/2 cup

Raw rice – 2 tbsp

Grated jaggery – 1/3 cup ( Adjust according to your taste)

Cardamom powder – 1/4 tsp

Milk –  1/3 cup

Cashew nuts and raisin – to taste

Ghee –  1/2 tsp



  • Wash and soak rice in warm water for 10 – 15 minutes
  • Grind soaked rice and grated coconut to a fine paste with 2/3 tbsp of water


  • Add 1 cup water to the ground paste and mix well 


  • In medium flame cook the mixture. Add cardamom powder and continue cooking.  Stir in between till its cooked (it turns from white to dull white to indicate the mixture is cooked)IMG_0386
  • Add grated jaggery and cook till it completely dissolves, and continue cooking for 2-3 minutes


  • Heat another pan with ghee and cook cashew and raisins till cashews are golden Brown


  • In low flame Add milk and cook for a minute and switch off. Add the cashews and raisin to the Payasam and serve Hot/Cold


My Notes:

  • Cardamom pods can be added instead of cardamom powder. Add cardamon while grinding coconut and rice if desire
  • Rice make the Payasam thick so adjust water/milk according to the desired consistency
  • If you think jaggery may have impurities, add jaggery and water in a separate pan cook till the jaggery melts. When it comes to room temperature strain them and add it to the Payasam
  • Traditionally jaggery (Palm sugar) is used but white/brown sugar can also be used
  • Make sure the coconut rice mixture is thin
  • Milk can be added after switching off
  • Instead of rice, rice flour can also be used

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38 thoughts on “Arisi Thengai Payasam

  1. Aviyal | Traditionally Modern Food March 13, 2015 at 5:05 PM Reply

    […] Arisi Thengai payasam […]

  2. kadala Curry | Traditionally Modern Food January 23, 2015 at 11:10 PM Reply

    […] coconut based recipes like Thengai Podi, Thenga Aracha Kuzhambu, Thaala kuzhambu, Paal kozhukattai, Arisi Thengai Payasam, Sweet Kozhukattai,  Vegetable Stew  […]

  3. Ruxana January 10, 2015 at 11:41 PM Reply


  4. The Gastronomic Bong September 25, 2014 at 2:45 PM Reply

    This payasam looks incrediblly delicious… jaggery and coconut both in payasam. lovely!! I can only imagine how amazing it tastes!! Yumm!!

  5. Jayanthisindhiya September 25, 2014 at 5:49 AM Reply

    Superb recipe,great work

  6. Chhapan Bhog September 25, 2014 at 4:51 AM Reply

    Amazing re lie dear.. And traditional sweets can not be replaced with anything else…:)

  7. Liz September 24, 2014 at 7:21 PM Reply

    I want to try this, It looks most delicious. Thank you!

  8. Lori September 24, 2014 at 6:10 PM Reply

    Sounds lovely Vidya!

  9. swathi September 24, 2014 at 2:29 PM Reply

    Delicious arisi thengai payasam perfect for any occasion .

  10. Sophie33 September 24, 2014 at 2:12 PM Reply

    Yum Yum yummmm,…it looks freaking delicious! 😋😋

  11. Tasty Eats Ronit Penso September 24, 2014 at 1:02 PM Reply

    mmm rice pudding with coconut – sounds great! 🙂

  12. Chitra Jagadish September 24, 2014 at 8:39 AM Reply

    wowzers, i love Arisi payasam and ya i second you its a traditional dessert and must in most of the festives… superlucious…

  13. sindhoooo September 24, 2014 at 8:20 AM Reply

    Akki Payasam! My favourite! Mmm… Yummy!

  14. skd September 24, 2014 at 6:20 AM Reply

    This is a beautiful dessert. And so nutritious too. I love the little notes you gave at the end 🙂

  15. Charanya September 24, 2014 at 3:38 AM Reply

    My mum just rang me up to say it is ‘Golu time’. I want sundal :P. Looks Yum

  16. singhcircle September 24, 2014 at 2:46 AM Reply

    Payasam in ANY form is a winner! This one looks very refreshing indeed!

  17. srividhya September 24, 2014 at 12:25 AM Reply

    Nice. Love this kheer 🙂 Happy navratri

  18. Malar September 23, 2014 at 11:58 PM Reply

    Vidya, I never knew how to do this payasam 😛 Thanks for the recipe dear…This is such a comfort payasam ever…no side effect also 🙂

  19. Jueseppi B. September 23, 2014 at 11:43 PM Reply

    Reblogged this on MrMilitantNegro™.

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