rice coconut kheer recipe with jaggery

Wishing you all Happy New Year…Arisi Thengai Payasam / Rice Coconut kheer recipe / Rice milk pudding with jaggery is a traditional payasam which we make during festival occasions like Diwali, New year. This arisi thengai payasam recipe / Rice payasam recipe is a south Indian kheer made with rice, milk, coconut, jaggery, ghee and nuts. For sweetness, you can use either sugar or palm jaggery or jaggery. I really love this kheer because of coconut and ghee flavor. Try this quick and easy to make rice payasam with jaggery  for any special occasions and enjoy !!!


Preparation Time : 20 mins  Cooking Time : 20 mins  Serves – 3

  • 1/4 Cup of Basmathi Rice
  • 2 Cups of Full Fat Milk (Boiled and Cooled)
  • 3/4 Cup of Water
  • 3/4 – 1 Cup of Jaggery
  • 2 Tbsp of Dessicated Coconut
  • 1/4 Tsp of Cardamom Powder
  • 10 Roasted Cashews
  • 10 Raisins
  • 5 Almonds
  • 5 Saffron Strands
  • 1 Tbsp of Ghee


  • In a pressure cooker, add 1 tsp of ghee and roast the rice until nice aroma comes. You can grind the rice coarsely at this stage, this is optional. You can even cook the rice like I did. Add roasted rice and 1 cup of milk, cook it for 3 whistles. Open the cooker after pressure releases on its own, add the remaining milk and switch on the flame again.
  • In the mean time, heat a pan with little water and jaggery, wait until it completely dissolves. Once you done and filter it. Keep it aside. In the same pan, add 1/2 tsp of ghee and add coconut, roast it and keep it aside.
  • You keep on stirring the milk, after the milk turns thick,  add melted jaggery and stir well.
  • Add coconut, remaining ghee, cardamom powder, saffron strands and roasted nuts, mix well. Once you done, turn off the flame.
  • Chill the payasam in fridge and serve cold. You can also serve hot after full course south Indian meals.


  • More you add rice, thicker the payasam will be. So add it accordingly.
  • You can also add fresh coconut bits instead of dessicated coconut.
  • For sweetness, you can use either sugar or palm jaggery or jaggery.
  • You can also use milkmaid instead of milk.
  • Add nuts of your choice.
  • Colour of payasam depends on the quality of jaggery.


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