Thengai Payasam Recipe | Coconut Kheer Recipe
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.
Servings2 people
Ingredients
- ½ cup grated coconut
- 2 heaped tablespoon raw rice
- ⅓ cup jaggery
- ¼ cup boiled milk
- 2 and ½ cups water
- 2 teaspoon ghee
- ¼ teaspoon cardamom powder
- 6 whole cashew nuts
- 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 30 minutes, 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 10 minutes.
- Once the rice gets cooked soft and the mixture is in porridge consistency add jaggery syrup.
- 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.
- 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 Thengai Payasam hot / warm. I love it chilled!
Notes
- 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.
Nutrition Facts
Thengai Payasam Recipe | Coconut Kheer Recipe
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.
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