• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • Facebook
    • Instagram
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • Facebook
    • Instagram
    • YouTube
  • Γ—
    You are here: Home / Recent Posts / Thengai Payasam | Coconut Kheer

    Thengai Payasam | Coconut Kheer

    April 13, 2015 by Sharmilee J 5 Comments

    TwitterFacebook263PinterestTelegramWhatsAppYummly
    263
    SHARES
    Jump to Recipe Print Recipe

    Thengai Payasam is a tasty, melt in mouth kheer made by simmering coconut with rice & jaggery syrup. Thengai Payasam is an alternate to the regular kheers for festivals and will be liked by all. Thengai Payasam fills the tummy & heart!
    Arisi Thengai Payasam Recipe

    Pin
    Arisi Thengai Payasam is a special traditional payasam made with rice and coconut.I happened to see the recipe of this coconut payasam in a magazine long back , I just jotted down the recipe and this helped me to make this special payasam post for this Tamil New Year 2015. You can check out other Tamil New Year Recipes and Payasam Recipes that I posted earlier.

    Arisi Thengai Payasam RecipePin

    If you have any more questions about this Thengai Payasam Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,Β  Pinterest, Youtube andΒ TwitterΒ .

    Tried this Thengai Payasam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    πŸ“– Recipe

    Rice Coconut Kheer
    Print Recipe Pin Recipe

    Thengai Payasam | Coconut Kheer

    Thengai Payasam is a tasty, melt in mouth kheer made by simmering coconut with rice & jaggery syrup. Thengai Payasam is an alternate to the regular kheers for festivals and will be liked by all. Thengai Payasam fills the tummy & heart!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 1/2 cup grated coconut tightly packed
    • 2 heaped tbsp raw rice
    • 1/3 cup jaggery
    • 1/4 cup boiled milk
    • 2 and 1/2 cups water
    • 2 tsp ghee
    • 1/4 tsp cardamom powder
    • 6 whole cashew nuts broken
    • 10 raisins

    Instructions

    • Soak jaggery in warm water(till immersing level) , crush it well.
    • Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.
    • Rinse rice well and soak in water for at least 30mins,Set aside.
    • In a mixer grind rice and coconut together with little water to a coarse paste.
    • Boil water, keep in low flame and add the coconut rice paste and let it cook in medium flame for 10mins.
    • Once the rice gets cooked soft and the mixture is in porridge consistency add jaggery syrup.
    • Stir well and cook for 3mins,add cardamom powder and stir well.
    • Meanwhile in a tadka pan with ghee fry cashews and raisins.
    • First add cashews once it starts to brown add raisins, let it bubble up then switch off.
    • Switch and let the payasam cool down for 10mins.
    • Then add milk and stir well.
    • Add ghee fried cashews and raisins, give a quick stir.
    • Serve Thengai Payasam hot / warm. I love it chilled πŸ™‚

    Notes

    • Use milk at room temperature. Boil milk and cool down. While adding milk make sure the payasam is not too hot else it will curdle.
    • Don not grind the rice coconut mixture to a fine paste, it should be coarse only then you will get texture in your payasam.
    • Milk can be skipped but I recommend adding it as it gives a richness and flavour to the payasam.
    Β 
    Nutrition Facts
    Thengai Payasam | Coconut Kheer
    Amount Per Serving (125 g)
    Calories 380 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 16g100%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 16mg5%
    Sodium 21mg1%
    Potassium 215mg6%
    Carbohydrates 45g15%
    Fiber 4g17%
    Sugar 37g41%
    Protein 3g6%
    Vitamin A 49IU1%
    Vitamin C 1mg1%
    Calcium 58mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    Thengai Payasam Recipe Step by Step

    1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.
      How to make millet sakkarai pongal - Step1Pin
    2. Rinse rice well and soak in water for atleast 30mins,Set aside.In a mixer grind rice and coconut together with little water to a coarse paste.
      How to make Arisi Thengai Payasam - Step1Pin
    3. Boil water, keep in low flame and add the coconut rice paste and let it cook in medium flame for 10mins.
      How to make Arisi Thengai Payasam - Step2Pin
    4. Once the rice gets cooked soft and the mixture is in porridge consistency add jaggery syrup.
      How to make Arisi Thengai Payasam - Step3Pin
    5. Stir well and cook for 3mins,add cardamom powder and stir well.meanwhile in a tadka pan with ghee fry cashews and raisins.First add cashews once it starts to brown add raisins, let it bubble up then switch off.
      How to make Arisi Thengai Payasam - Step4Pin
    6. Switch and let the payasam cool down for 10mins.Then add milk and stir well.Add ghee fried cashews and raisins, give a quick stir.
      How to make Arisi Thengai Payasam - Step4Pin

    Serve hot / warm.I love it chilled.
    Arisi Thengai Payasam Recipe

    Pin

    Expert Tips

    • Use milk at room temperature.Boil milk and cool down.While adding milk make sure the payasam is not too hot else it will curdle.
    • Don not grind the rice coconut mixture to a fine paste, it should be coarse only then you will get texture in your payasam.
    • Milk can be skipped but I recommend adding it as it gives a richness and flavour to the payasam.

    Arisi Thengai Payasam RecipePin

    TwitterFacebook263PinterestTelegramWhatsAppYummly
    263
    SHARES

    Filed Under: aadi recipes, Payasam/Kheer, RandomPosts, Recent Posts, Tamil New Year

    Reader Interactions

    Comments

    1. Shami Immanuel

      April 13, 2015 at 6:20 am

      Mouth watering receipe. All your receipes are useful. And also Congrats for getting featured on Dhinakaran- vasantham supplement book. Great. Keep going and all the best.

      Reply
    2. Supriya Nair

      April 13, 2015 at 8:02 am

      The payasam looks heavenly…

      Reply
    3. Magees kitchen

      April 14, 2015 at 3:14 am

      Yummy and Drool Worthy Kheer.

      Reply
    4. kalarani karthick

      July 29, 2015 at 8:29 am

      Simoly superb…! πŸ™‚ keep rocking…!

      Reply
    5. jyothsna kasiralla

      December 03, 2016 at 10:01 am

      Awesome.
      I prepared and came out very well

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me β†’

    Latest Recipes

    • Poondu Rasam | Garlic Rasam
    • Egg Poriyal | Muttai Podimas | Egg Stir Fry
    • Aamras Recipe | Aamras Puri
    • Broccoli Soup Recipe | Cream of Broccoli Soup

    See more new recipes β†’

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea Recipe
      Black Tea
    • How to make Icing Sugar at home | Homemade Icing Sugar Recipe
    • Homemade Chocolate

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • Pinterest
    • YouTube

    Copyright Β© 2021 Text,Images and Content Copyrighted by Sharmilee | Technical Partner </> Host My Blog