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Thengai Payasam Recipe

Thengai Payasam is a popular Indian Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
One Dish Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 3/4 cup - coconut, scrapped
  • 1 to 2 - tbsps raw Rice
  • 1 cup Jaggery (adjust)
  • 1 Cardamom
  • 8 to 10 - Cashew nuts
  • 1 to 4 cup - milk, boiled and cooled (optional)
  • 1 tbsp - Ghee
  • How to Make Thengai Payasam:

    1. Soak rice in water for an hour before preparing the payasam.
    2. Grind it with coconut and 1/4 cup water to a paste.
    3. Mix the ground paste with 2 cups water and bring to boil.
    4. Cook in medium flame for 10-12 minutes. Do not forget to stir in between to avoid burnt bottom.
    5. Meanwhile, heat approximately 1/2 cup water and dissolve jaggery in it.
    6. Filter in a metal strainer to remove any impurities.
    7. Now, the coconut and rice would have got cooked (should be a thick porridge like consistency).
    8. Add the jaggery syrup and powdered elaichi to it. Mix well.
    9. Bring to boil and switch off the flame.
    10. Heat ghee in a pan and roast the broken cashews to golden brown and transfer to the payasam and mix well.
    11. Add milk lastly after 5 minutes of time.
    12. Recipe courtesy: Rak's Kitchen


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