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Thengai Payasam
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Thengai Payasam | Kobbari Payasam | Coconut Kheer

Deliciously decadent Thengai Payasam – Kobbari Payasam recipe with step-wise pictures. Learn how to make this easy and quick coconut kheer recipe!
Prep Time10 mins
Cook Time20 mins
Soak Time1 hr
Total Time1 hr 30 mins
Course: Desserts
Cuisine: South Indian
Keyword: Desserts, Sweets
Servings: 4 people
Calories per Serving: 110kcal
Author: Ramya

Equipment

  • Blender
  • Thick Bottom Pan

Measurements

1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml

Ingredients

  • 2 tbsp Raw Rice Sona Masoori or any raw rice variant
  • 3 cups Milk
  • 1/2 cup Powdered Jaggery
  • 1/2 cup Chopped Coconut
  • 1 tsp Ghee
  • 8-10 Cashews
  • 1/4 tsp Cardamom Powder

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.