Thengai payasam recipe | Tamil New Year Recipes

      Thengai payasam is one of a staple recipe at my periyamma’s place. Mom and MIL makes it as well. I think its 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 child hood I never had it much as this payasam is too sweet with jaggery, as I was not a big fan of jaggery then. But its 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 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

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Raw rice - 3 tblsp

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Jaggery - 3/4 cup(adjust)

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Cardamom - 1

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Cashew nuts - 8-10

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

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Ghee - 1 tblsp

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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. 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. 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. 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. 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 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!

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