Thengai Payasam

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

240 calories, 9 grams fat

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

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  • 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