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Thengai payasam recipe
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Thengai Payasam, coconut payasam recipe

Thengai payasam is a traditional one of the traditional sweet made in special occasions. Step by step pictures recipe.
Prep Time15 mins
Cook Time20 mins
Soak time10 mins
Course: Dessert, Sweets
Cuisine: Indian
Servings: 4


  • Coconut- 3/4 cup scrapped
  • Raw rice - 3 tbsp
  • Jaggery - 3/4 cup adjust
  • Cardamom - 1
  • Cashew nuts - 8
  • Milk - 1/4 cup boiled & cooled(optional)
  • Ghee - 1 tbsp


  • Soak rice in water for an hour before preparing the payasam. Grind it with coconut and 1/4 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. 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.
  • 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.


  • 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.