Arisi Thengai Payasam is a traditional and authentic south indian kheer recipe that is packed with the flavours of coconut and cardamom
Soak rice in water for 30 mins. Drain the water and transfer to a blending jar. Add about 1/2 cup water and grind to a coarse paste.
Add coconut and grind to a smooth paste. (Add little more water for grinding if necessary)
Transfer to a pan. Add 4 cups of water. Stir continuously. It would start forming lumps and would also start thickening. You do not want it to form lumps so keep on stirring. This might take anywhere between 15-20 mins.
Once it thickens add 2 more cups of water and cook until the rice is completely cooked. Keep on stirring or else it would form lumps. This might take another 10-15 mins.
Add sugar and stir until it dissolves.
Heat milk in a separate pan and once it is hot add to the rice-coconut mix. Mix well. (Add more milk to adjust the consistency as desired)
In goes the cardamom powder and roasted cashew nuts. Combine everything well. And serve warm or even hot garnished with few more nuts if desired.