Go Back
–+ servings
Arisi Thengai payasam
Print

Arisi Thengai Payasam | Rice & coconut Kheer | Vegan Kheer

Arisi thengai payasam, a delicious vegan kheer made with rice and coconut. A simple to make kheer that gets ready in minutes.
Course Dessert
Cuisine Indian, South-Indian
Keyword Arisi payasam, How to make kheer without milk, Instant payasam, Jaggery based kheer, Kheer recipe, Rice kheer, Vegan kheer recipe, Vellam payasam
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 5
Calories

Ingredients

  • 2 tablespoon Rice
  • ½ cup freshly Grated Coconut
  • ¾ cup jaggery
  • 2 cups water
  • 3-4 nos cardamom
  • 2 nos cloves
  • handful of cashewnuts for grinding
  • roasted cashewnuts for garnish

Instructions

  • Soak Rice in half a cup water for 30 minutes. After the said time, drain the rice completely.
  • Take the drained rice in a mixer jar, add grated coconut , cashewnuts, cardamom and cloves. Grind all this to a fine paste with little water.
  • Boil 2 cups of water in a wide-mouth pan. Reduce the flame when the water starts to boil.
  • Add the ground rice-coconut paste. Stir well to avoid any lumps. Let this cook well. It will take about 15 minutes. Keep stirring in-between.
  • Once the mixture is well cooked, add the powdered jaggery to this and mix well. Let this be on the stove for another 10-15 minutes in medium flame.
  • If you are not sure about the purity of the jaggery, then boil it with little water, strain for any impurities and use the jaggery syrup.
  • Finally add roasted cashew nuts to the kheer and take it off the stove. Serve the kheer warm and enjoy the flavors.