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Thengai payasam recipe, Tamil New Year Recipes

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Thengai payasam recipe
      Thengai payasam is one of a staple recipe at my periyamma’s place. Mom and MIL makes it as well. I think it’s not that common recipe people usually make. I too have tried this for first time now. With Tamil New Year coming up, I thought of  posting this recipe as it would help some of you to make it on the Tamil new year day. I liked this payasam for its unique taste and flavour and simple ingredients. In my childhood I never had it much as this payasam is too sweet with jaggery, as I was not a big fan of jaggery then. But it’s perfect if its taken along a full course meal towards the end. Do check out other payasam recipes, you can make one for the festival. And Happy Ugadi to all who ever celebrating 🙂
thengai-payasam-with-rice

Thengai Payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Desserts
Prep Time: 1 Hr soaking time    |  Cook time: 20 mins    |  Serves: 4

Ingredients

Coconut, scrapped – 3/4 cup

Raw rice – 3 tbsp

Jaggery – 3/4 cup (adjust)

Cardamom – 1

Cashew nuts – 8

Milk, boiled & cooled(optional) – 1/4 cup

Ghee – 1 tbsp

Method

  1. Soak rice in water for an hour before preparing the payasam. Grind it with coconut and 1/4 cup water, to a paste.

    2. 1-thenga-payasam

  2. Mix the ground paste with 2 cups water and bring to boil. Cook in medium flame for 10 – 12 minutes. Do not forget to stir in between to avoid burnt bottom.

    3. 2-thengai-payasam

  3. Meanwhile, heat approx. 1/2 cup water and dissolve  jaggery in it. Filter in a metal strainer to remove any impurities. Make sure the syrup is not too watery. So use less water.

    4. 3-thengai-payasam

  4. Now, the coconut and rice would have got cooked (should be a thick porridge like consistency). Add the jaggery syrup and powdered elachi to it. Mix well.

    5. 4-thenga-payasam

  5. Bring to boil and switch off the flame. Heat ghee in a pan and roast the cashews, broken, to golden brown and transfer to the payasam and mix well. Add milk lastly after 5 minutes of time.

    6. 5-thengai-payasam

Notes

    • Adding milk is optional, but it adds richness. I have added boiled and cooled milk and add it lastly to avoid curdling of milk.
    • The more you add rice, thicker the payasam will be. So add accordingly.
    • I dint add elachi as Vj doesn’t like.
    • While straining jaggery, pour slowly saving the last few drops as it has lots of fine impurities which may pass through a metal strainer too.
    • You can add nuts of your choice and raisins too.

Delicious, super flavourful payasam is what you have now! Enjoy hot!🌝
thengai-payasam-recipe

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Comments

  1. Was following ur blog for almost 6 months… Have tried Ragi adai, corn pulav, stuffed parathas, Poondu Kolambu, and much more.. Your way of depicting with pictures.. are really amazing!!
    Will try out this payasam today.. Mouthwatering.. 🙂
    Keep going..!

    Reply

  24. Payasam looks delicious Raji!

    உங்களுக்கும் இனிய தமிழ்ப் புத்தாண்டு வாழ்த்துக்கள்!

    Reply

  35. Happy New Year Raks…
    I don't think i've tasted this before but my husband loves coconut and jaggery so this would be perfect for him. Can't wait to try.

    Reply

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