Arisi payasam is one of the traditional payasam/Kheer
we make in our house mainly for poojas. In this payasam we have used jaggery
for sweetness and ground coconut.
The main ingredient to make this kheer/payasam is Raw
rice. Actually milk payasam/Paal payasam also will be prepared using rice only
but the process and ingredients used will be different, also taste and texture.
Instead of using the ground coconut you can use
coconut milk also. To adjust the consistency milk can also be added.
Please check the below links for the other
kheer/payasam varieties here in my blog if you are interested.
OK, now let’s move on to this recipe.
RICE PAYASAM /ARISI PAYASAM
(Using Jaggery)
SOAKING TIME: – | PREPARATION TIME: 10 MINS | COOKING TIME: 35 MINS
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SWEET
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS
INGREDIENTS:
¼
cup Raw rice
½
cup jaggery
2 tablespoon moong dhal
¼
cup ground coconut
1
tablespoon ghee
Few
cashew nuts
A
pinch of edible camphor (optional)
½
teaspoon cardamom powder
PREPARATION:
Powder the cardamoms and keep it ready.
Chop the cashews into small pieces.
Grind the coconut into smooth paste by
adding water and Keep it ready.
METHOD:
In pan add a tablespoon of ghee and
roast the chopped cashews till it becomes golden brown.
Keep the roasted cashews aside.
In the same pan (in the remaining ghee)
and the raw rice and saute well for around 3 to 4 minutes or until it starts
changing its colour.
Remove the rice from flame and keep it
aside.
In the same pan add the moong dhal and
roast well till it becomes golden brown color.
Then grind the roasted rice coarsely (just
give 2 or 3 pulses) in a mixer grinder and add it along with the roasted moong
dhal in a pressure cooker.
Then add 1 to 2 cups of water and allow
the rice to cook for 2 whitles.
Otherwise you can cook the rice and
dhal in open pan also.
Rice have to be cooked soft, but not mushy.
Once the rice got cooked soft, add the
jaggery and mix well.
Then add the ground coconut and stir. Allow
the payasam to cook for 4 to 5 minutes. Adjust the consisitency by adding
water/coconut milk/plain milk.
Finally add the roasted cashews,
cardamom powder and edible camphor(if used) and mix well.
Serve hot.
NOTES:
You can directly cook the roasted rice,
but in our house we usually ground the rice and then cook. Also the rice should
not become mushy.
You can add roasted dried grapes too.
Adjust the sweetness by adding or
reducing the amount of jaggery.
You can use coconut milk too instead of
ground coconut.
At final stage to adjust the consistency
of the kheer, you can add hot water/coconut milk/plain milk. But the sweetness
you have to adjust.
After cooled down the kheer will
becomes little thick.
VIDEO RECIPE:
STEP BY STEP PHOTOS:
In pan add a tablespoon of ghee and
roast the chopped cashews till it becomes golden brown.
Keep the roasted cashews aside.
In the same pan (in the remaining ghee)
and the raw rice and saute well for around 3 to 4 minutes or until it starts
changing its colour.
Remove the rice from flame and keep it
aside.
In the same pan add the moong dhal and
roast well till it becomes golden brown color.
Then grind the roasted rice coarsely (just
give 2 or 3 pulses) in a mixer grinder.
Add it along with the roasted moong
dhal in a pressure cooker.
Then add 1 to 2 cups of water and allow
the rice to cook for 2 whistles.
Otherwise you can cook the rice and
dhal in open pan also.
Rice have to be cooked soft, but not mushy.
Once the rice got cooked soft, add the
jaggery and mix well.
Then add the ground coconut and stir. Allow
the payasam to cook for 4 to 5 minutes. Adjust the consisitency by adding
water/coconut milk/plain milk.
Finally add the roasted cashews,
cardamom powder and edible camphor(if used) and mix well.
Serve hot.
Do try this recipe and please don’t forget to
give your feedback in comments.
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