Thengai Paal Payasam

Thengai Paal Payasam

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

Coconut 1 cup Coconut , freshly grated
jaggery 1/2 cup Jaggery
Rice 1/4 cup Rice , raw
water 2 cups Water
Coconut Milk 1 cup Coconut Milk , thick
cardamom 1/4 teaspoon Cardamom , powder
ghee 1 tablespoon Ghee
Cashew 10 Cashew , nuts
Raisin 10 Raisin

Instructions

  1. 1 Wash the raw rice thoroughly and soak it in water for 20 minutes.
  2. 2 Grind the freshly grated coconut with 1 cup of water to extract coconut milk. Strain and set aside.
  3. 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. 4 Add the jaggery to the cooked rice and stir until it dissolves completely.
  5. 5 Pour in the extracted coconut milk and mix well.
  6. 6 Add cardamom powder and continue to cook on low heat for 5-7 minutes, stirring occasionally.
  7. 7 In a small pan, heat ghee and fry the cashew nuts until golden brown. Remove and set aside.
  8. 8 In the same ghee, fry the raisins until they puff up. Remove and set aside.
  9. 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.