Thengai payasam is a traditional one of the traditional sweet made in special occasions. Step by step pictures recipe.
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This is 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 flavor 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 🙂
Click here to read thengai payasam in tamil
Recipe card
Thengai Payasam, coconut payasam recipe
Ingredients
- Coconut- ¾ cup scrapped
- Raw rice – 3 tbsp
- Jaggery – ¾ cup adjust
- Cardamom – 1
- Cashew nuts – 8
- Milk – ¼ cup boiled & cooled(optional)
- Ghee – 1 tbsp
Instructions
- Soak rice in water for an hour before preparing the payasam. Grind it with coconut and ¼ cup water, to a paste.
- 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.
- Meanwhile, heat approx. ½ 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.
- 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.
- 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.
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 cardamom 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.
Stepwise photos
- First soak rice in water for an hour before preparing the payasam. Grind it with coconut and ¼ cup water, to a paste.
- Mix the ground coconut 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.
- Meanwhile, heat approx. ½ 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.
- Now, the coconut and rice would have got cooked (should be a thick porridge like consistency). Add the jaggery syrup and powdered cardamom to it. Mix well.
- 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.
Delicious, super flavourful thengai payasam is what you have now! Enjoy hot!🌝
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..!
Yummy payasam.. Since it's jaggery & coconut, it must be quite rich 🙂 Loved the shots 🙂
mm mm!tasty
i haven't had this before but sure would love it since i love jaggery!
Once had it in a temple… Really very very sweet… Will
Try to reduce the sweet n do
lovely boxes 🙂
New recipe for me..will try it soon..
never heard of this one, will try this one this new year!
A very yummy mouthwatering payasam….. Instead of fried cashews, try coconut pieces(thengai keer)fried in ghee…. gives it a very unique flavour….
First time ever seeing a thengai payasam..wow!!!! This is sure a yummy treat for Tamil Puthandu…
semma tempting raji
My Mil usually makes this payasam…Looks yum!
Delicious payasam, never had this, looks sooooooo tempting.
yummy and new one for me
Lovely and inviting pictures.. Truly delicious !!
delicious and totally new to me will try out
Colour of the payasam itself is very pleasing.
My paati used to make this every friday for doing pooja..Nostalgic moments for me..Right colour, right texture..superb
payasam looks yummy..
I love this payasam, and it has been ages since i made this. Looks bright and tempting too
I love any coconut based payasam….this looks very rich and tempting too!!
I do make this similar way…nice pics
Wow yummy…never evr heard abt it..wil definately try it..:)
Payasam looks delicious Raji!
உங்களுக்கும் இனிய தமிழ்ப் புத்தாண்டு வாழ்த்துக்கள்!
Interesting Recipe Raks.. Happy Tamil New Year..
Looks delish with such combo …Advance New Year wishes to you
Hi raks iniya tamil puthandu valthukal:)
Thanks Priti 🙂
Thank you Revathi and wish you the same 🙂
Thanks Mahi, wishing you the same!
Happy new year to you too Nithya
Thank you 🙂
Yumm.. such a droolworthy payasam.. have never tried this before.. feel like having some right now.. I'm a new blogger… Do visit my blog.. http://kitchenserenity.blogspot.in/
Tried it and came out well. very accurate measurements. Delicious payasam for this new year. Thanks Raks.
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.
Lip-smacking payasam..Lovely clicks looks super delicious..Thanks for the lovely comments at my space 🙂
Traditionally and yummy Payasam
I tried it today along added little semiya…so tasty…
Amazing recipes