Thengai Paal Payasam
Veg
Vegan
Thengai Paal Payasam is a traditional South Indian dessert made with coconut milk, rice, and jaggery. It's creamy, sweet, and often flavored with cardamom, making it a delightful end to any meal.
Cuisines
Madras
Best for
Dessert
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | freshly grated coconut |
| 1/2 cup | jaggery |
| 1/4 cup | raw rice |
| 2 cups | water |
| 1 cup | coconut milk |
| 1/4 teaspoon | cardamom powder |
| 1 tablespoon | ghee |
| 10 | cashew nuts |
| 10 | raisins |
Instructions
- 1 Wash the raw rice thoroughly and soak it in water for 20 minutes.
- 2 Grind the freshly grated coconut with 1 cup of water to extract coconut milk. Strain and set aside.
- 3 In a heavy-bottomed pan, add the soaked rice and 2 cups of water. Cook until the rice is soft and fully cooked.
- 4 Add the jaggery to the cooked rice and stir until it dissolves completely.
- 5 Pour in the extracted coconut milk and mix well.
- 6 Add cardamom powder and continue to cook on low heat for 5-7 minutes, stirring occasionally.
- 7 In a small pan, heat ghee and fry the cashew nuts until golden brown. Remove and set aside.
- 8 In the same ghee, fry the raisins until they puff up. Remove and set aside.
- 9 Garnish the payasam with fried cashew nuts and raisins before serving.
Tips
For a richer taste, use thick coconut milk and adjust the sweetness by varying the amount of jaggery.