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!
Equipment
- Blender
- Thick Bottom Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 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
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.
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