This payasam is a very common one in most of the Brahmin houses. We make this for most of the festivals. Especially after Varalakshmi nombu, we make this arisi thengai payasam using the coconut we kept in the kalasam. We use the kalasam rice also, not fully, for making this arisi thengai payasam. For Karthigai Deepam we make Pori urundai, Nei appam and along with this, my mom makes this Arisi thengai payasam too. At my mil’s place we mostly make paruppu payasam. This payasam is a vegan recipe as we don’t add milk in this recipe. You can make it fully vegan by skipping the ghee roasted cashew nuts. Also, check out,
Kadalai urundaiManoharam
Arisi thengai payasam recipe
In a heavy bottomed pan add the ground paste and add half cup of water. Keep in a low flame. Cook this for 7-10 minutes in a low flame so that the rice will get cooked.
Boil the jaggery with 1/4 cup of water. Filter this if you have any impurities. Let this jaggery water boil for 2 minutes . Add this to the rice coconut paste. Add little water to adjust the consistency. Do not add more. the payasam will be thick only. Add the cardamom powder.
Switch off the flame. Roast the cashew nuts in ghee and add to this.
Payasam is ready for neivedhyam.
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