Thengai Payasam Recipe (Coconut Kheer)

Thengai Payasam is a traditional South Indian kheer made using fresh coconut, rice and jaggery. This payasam turns out thick and soft with just the right amount of sweetness. It’s simple to make, doesn’t need much effort and is perfect for festive days or even a casual weekend sweet.

The taste is very comforting — the rice and coconut paste gives a slightly grainy, soft texture and the jaggery adds a deep earthy sweetness. At the end, little milk is added to bring creaminess. With some fried cashews and raisins on top, it becomes complete. This payasam has that homely touch which makes it feel very satisfying.

Jump to:

• About Thengai Payasam
• Thengai Payasam Ingredients
• How to make Thengai Payasam Step by Step
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Thengai Payasam

Thengai Payasam is made by cooking coarsely ground coconut and soaked rice in hot water till soft, then sweetened with jaggery syrup and finished with milk. Unlike other rich payasams, this one is light on the tummy but still gives a nice full feeling. There is no need for condensed milk or refined sugar. All the ingredients are simple and most of them are already in your kitchen.

What makes this payasam special is the texture. The coconut and rice should not be ground very smooth — a little coarseness brings that authentic feel. Once the mixture cooks and the rice becomes soft, thick jaggery syrup is added and simmered well. The final touch is a dash of cardamom and little boiled milk.

This is something I usually make when there’s some extra coconut at home. It’s quick, takes around 30 minutes. It also tastes very nice when served cold. After resting for few hours or keeping in the fridge, the flavors settle more and it thickens a bit. You don’t need much planning — just soak a little rice and it’s good to go.

One time I made this on a Friday evening without any plan, just saw some extra coconut at home and tried it and it turned out so nice, even got over in one sitting. Thengai Payasam is an alternate to the regular kheers for festivals and will be liked by all.

Thengai Payasam Ingredients

• Grated Coconut – I used fresh coconut, packed tight. It gives soft base and nice richness. If fresh is not there, frozen coconut also works fine.
• Raw Rice – It helps thicken the payasam and gives soft bite. Soak for sometime before grinding. You can also use rice flour if grinding not possible.
• Jaggery – It adds sweetness and nice colour to the dish. I used jaggery syrup only, it melts quick and easy to mix.
• Boiled Milk – Adds creamy texture. Use milk that is room temperature or little warm, otherwise it may curdle when added.
• Cardamom Powder – Just a pinch for smell and flavour. It balances the sweetness.
• Cashews & Raisins – Fried in ghee and added on top. Gives little crunch and makes it taste rich.
• Ghee – I used ghee to fry the dry fruits. Smells too good and adds extra taste.

Similar Recipes

• Paal payasam
• Moong dal payasam
• Aval payasam
• Carrot payasam
• Nungu payasam

How to make Thengai Payasam 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.

2.Rinse rice well and soak in water for at least 30 minutes, Set aside. To a mixer grind rice and coconut together with little water to a coarse paste.

3.Boil water, keep in low flame and add the coconut rice paste and let it cook in medium flame for 10 minutes.

4.Once the rice gets cooked soft and the mixture is in porridge consistency add jaggery syrup.

5.Stir well and cook for 3 minutes, 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.

6.Switch and let the payasam cool down for 10 minutes. Then add milk and stir well. Add ghee fried cashews and raisins, give a quick stir.

Serve hot / warm. I love it chilled!!

Expert Tips

• Soak rice well – Soak rice for 30 minutes minimum. It grinds easily and cooks faster.
• Don’t grind too smooth – Let the rice and coconut be slightly coarse. That’s what gives the right texture.
• Cook on low – After adding the paste to hot water, cook on low flame till rice is fully soft and the mixture thickens.
• Add milk only after cooling a bit – Don’t pour milk when payasam is too hot. It may curdle. Let it cool for few minutes.
• Jaggery syrup – Just melt jaggery with little water and strain. Don’t boil too much. The syrup should be thick, not watery.
• Fry toppings last – Fry cashews till golden, then add raisins and fry till they puff. Add only at the end to keep them crisp and flavorful.

Serving & Storage

Thengai Payasam tastes best when served warm or slightly cold. Pour into small cups or bowls and top with ghee-fried cashews and raisins. As it cools down, it becomes thicker and the taste also improves.

If any leftover is there, keep it in fridge. It stays good for 1 or 2 days. Since milk is added, don’t store for longer. When reheating, warm gently — do not boil on high. It’s also okay to eat straight from fridge if you like it chilled.

FAQS

1.Can I skip milk?

Yes, milk is optional. But a little adds smooth creamy finish.

2.Can I use sugar instead of jaggery?

You can, but jaggery gives better flavor and color.

3.Why did the payasam split after adding milk?

Most likely the payasam was too hot when milk was added. Wait for 10 minutes, then add.

4.Can I prepare this in advance?

Yes, you can make it ahead. It tastes even better after resting.

5.Can I use dry coconut?

Yes, if nothing else is available. But fresh or frozen gives better texture and taste.

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