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Arisi(Rice) Payasam

Arisi payasam is one such traditional delicacy made for Tamil New Year and Puratassi Saturdays in our households.
This payasam is a delicious one with the richness of coconut milk and the flavor of cardamom and the edible camphor.
The payasam will be slightly the darker in color but jaggery I used is golden so didn't get much of color.Now off to the recipe..............................................

 Ingredients

IngredientQuantity
Raw rice/pacharisi1/4cup
Jaggery(powdered)/vellam/brown sugar3/4cup
Thick coconut milk11/4-11/2cups
Coconut(grated) 1tbs
Cashews/mundiri2tbs
Coconut(finely chopped)2tsp
Cardamom powder/ellakaigenerous pinch
Edible camphora mustard size
Ghee/nei1tsp
Method

  • Soak the rice for 30 minutes,drain the water completely and pulse it in a blender coarsely.Dissolve the jaggery in 1/4 cup of water and boil it for couple of minutes or till it dissolves,pass it through a strainer.Fry the cashews and chopped coconut bits in the ghee and keep it aside.
  • In a pan boil a cup of water and add the coarsely powdered rice,cook it till its almost done.Now add the jaggery water to the cooked rice,cook it for a boil.
  • At this stage add the coconut milk and the grated coconut,let it boil for a minute or two,put off the flame.Finally add the cardamom powder,fried cashews,coconut bits and the edible camphor,mix it well.
  • Delicious and creamy arisi payasam is ready.
  • Serve it warm.

 Enjoy...................................................................................

  • The payasam gets thick once it becomes cold so adjust the consistency.
  • Don't add the edible camphor more otherwise it will be over powering.
  • Add the jaggery syrup after the rice is completely cooked.

Check out my fellow bloggers participating in Blogging Marathon#27.


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