Thengai Payasam

Total Time:
15-30 minutes
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Dessert Recipes. You may also want to try Healthy ईगलेस केक हिन्दी में (बिना अंडे का केक), Best Plain Sakkarai Pongal, Easy Sweet Semolina with Cardamom Poached Apricots

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4

Ingredients

  • 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

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