Thengai Payasam/ Coconut Rice Kheer
Thengai payasam is a traditional payasam prepared during festivals. It is specially prepared for neivedhyam during religious festivals. This delicious sweet is prepared using raw rice, coconut and jaggery. It can be even served as a part of your main meal or a dessert. It can be served warm or chilled according to your choice.
Thengai Payasam/ Coconut Rice Kheer
Thengai payasam is a traditional payasam prepared during festivals. It is specially prepared for neivedhyam during religious festivals. This delicious sweet is prepared using raw rice, coconut and jaggery. It can be even served as a part of your main meal or a dessert. It can be served warm or chilled according to your choice.
Cooking Instructions
- 1
First of all wash and soak raw rice for an hour. Now drain it and add it to a mixer jar along with grated coconut and some water. Now make a little coarse paste out of it. Add 2.5 cup water in a pot along with the prepared rice mixture. Mix it well. Start cooking it on low to medium heat stirring frequently. In another pan, add jaggery along with 1/2 cup of water and bring it to a boil. Strain the jaggery water and keep it aside.
- 2
Keep on cooking and stirring frequently until little thick. This will take around 10 minutes. Now add jaggery water to it and mix it well. Cook it further for 5 - 7 minutes. Now add cardamom powder to it and turn off the heat.
- 3
Heat ghee in a tadka pan and roast cashew nuts until light pink. Now add raisins to it and roast it too. Add this on the payasam. Let the payasam cool down for 10 minutes. Now add milk to it and give it a good mix.
- 4
Thengai payasam can be served warm or chilled according to your preference.
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