Ari Payasam/Rice Payasam/Kerala Nadan Payasam


Ari Payasam

2.2/5 (5)
15 minutes
Preparation Time
25 minutes
Cooking Time



Payasam Ari/Unakkal ari -2 cup
Jaggery/Sharkkara – 300 gram
Coconut milk -from one coconut(refer the tips)
Dry Ginger powder/Chukku podi-1 teaspoon
Cumin powder/Jeerakappodi- 1 teaspoon
Cardamom powder/Elaykkappodi- ¾ teaspoon
Thengakkothu/Coconut Bits-1/2 cup
Raisins/Kismis-3 tablespoon
Peanuts-3 tablespoon
Ghee/Neyyu – 2 tablespoon


Ari Payasam/Rice Payasam/Kerala Nadan Payasam is a traditional payasam/kheer made with rice,jaggery etc.This is very common during Christmas,Palli perunnal etc.This is delicious and quick to make as well.



Heat a pan on a medium flame

Add ghee and fry peanuts,thengakkothu and kismis.Drain and set them aside.

Wash the rice thoroughly.

Add the rice in a vessel and bring  to boil after  adding 3 cups of water.

Check whether the rice  cooked well and evaporated the water.

Transfer the finely cooked rice to a  a heavy bottomed pan/Uruli

Add third coconut milk/moonnam pal to this and bring to boil.

Now, add second milk to this and stir frequently till the milk is reduced to half.

Bring down the flame to low and let it boil again in this milk.

Meanwhile,prepare melted jaggery water. Add this to the payasam and stir well.

Let it boil and add the first milk to this.

Add powdered spices to this and mix well.

Add fried peanuts,coconut bits,raisins to this.

Stir well again.Let it simmer for two minutes.

Switch off the flame now.

Ari Payasam is ready.Serve it warm or chilled.


Adjust the quantity of jaggery according to your taste.

Unakkalari is payasam ari,this is available in all supermarkets.

You could prepare first,second and third milk from one cococnut.Add warm water to get more coconut milk.



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