Thengai Payasam/ Coconut Rice Kheer

Hey everyone, it's Drew, welcome to my recipe page. Today, we're going to make a distinctive dish, Thengai Payasam/ Coconut Rice Kheer. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Thengai Payasam/ Coconut Rice Kheer is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Thengai Payasam/ Coconut Rice Kheer is something that I've loved my whole life. They're fine and they look fantastic.

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As for the number of servings that can be served to make Thengai Payasam/ Coconut Rice Kheer is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thengai Payasam/ Coconut Rice Kheer estimated approx 30 min.

To begin with this recipe, we have to prepare a few components. You can cook Thengai Payasam/ Coconut Rice Kheer using 9 ingredients and 4 steps. Here is how you can achieve that.

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.

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Ingredients and spices that need to be Make ready to make Thengai Payasam/ Coconut Rice Kheer:

1. 2 tbsp raw rice
2. 1/2 cup tightly packed grated coconut
3. 2.5 cup water
4. 3/4 cup grated jaggery
5. 1 tbsp ghee
6. 6 cashew nuts
7. 10 raisins
8. 1/4 tsp cardamom powder
9. 1/4 cup milk

Steps to make to make Thengai Payasam/ Coconut Rice Kheer

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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