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Thengai Payasam | Kobbari Payasam | Coconut Kheer
Ramya
Deliciously decadent Thengai Payasam – Kobbari Payasam recipe with step-wise pictures. Learn how to make this easy and quick coconut kheer recipe!
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Soak Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course
Desserts
Cuisine
South Indian
Servings
4
people
Calories
110
kcal
Equipment
Blender
Thick Bottom Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
2
tablespoon
Raw Rice
Sona Masoori or any raw rice variant
▢
3
cups
Milk
▢
½
cup
Powdered Jaggery
▢
½
cup
Chopped Coconut
▢
1
teaspoon
Ghee
▢
8-10
Cashews
▢
¼
teaspoon
Cardamom Powder
COOK MODE
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Instructions
Soak rice for an hour at least.
Grind it into a smooth paste with little water.
Now add chopped coconut and grind into a smooth paste.
Bring 2 cups of milk to a boil in a heavy pan.
Add the prepared paste and stir it quickly to avoid lumps.
Cook on low flame with constant stirring for 10-12 mins. It will thicken up. Add the last cup of milk.
Add powdered jaggery and cook on low flame until it is well dissolved.
Continue cooking it on low flame for another 5-6 mins.
Add cardamom powder and cook for a couple of minutes.
Meanwhile, fry cashews in ghee in a small pan and add it to the kheer. Switch off the heat.
Serve hot/warm/cold as dessert.
Nutrition
Nutrition Facts
Thengai Payasam | Kobbari Payasam | Coconut Kheer
Amount per Serving
Calories
110
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword
Desserts, Sweets
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