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3/4 cup - coconut, scrapped
1 to 2 - tbsps raw rice
1 cup jaggery (adjust)
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
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