Thengai Payasam - Coconut Kheer - Simple kheer recipes

Kheer / Payasam is so simple to make and it is a must when we have any festivals or function. Some time I even do it for breakfast. I must admit Coconut is not my fav. Even now when we make any stir fry we don't add coconut gratings .. If I visit any of my close relative they always keep the vegetable separately for me and add grated coconut in the vegetables. My husband loves coconut flavour. I wanted to try this kheer for quite sometime for him. He loved it. Wishing all my Eid Mubarak

Raw rice - 1.5 tablespoon (wash and soak it for 2 hours)

Fresh grated coconut - 1/2 cup
Fresh milk - 1/2 cup ( I have used low fat)
Jaggery - 1/2 cup to 3/4 cup (adjust to your preferred sweetness)
Ghee - 1 tablespoon
Cardamom Powder - 1/4 teaspoon
Cashew nuts - 1 tablespoon


Heat the ghee in a small pan. Add cashew and fry till golden brown. Keep it aside. Boil the milk and let it cool down. Grind the Rice and coconut together with enough water ( I have used about 1/4 cup of water)
Add about 1/4 cup of water to jaggery and heat it to dissolve it. Once dissolved strain the impurities and keep it aside.
Add 2 cup of water to the grinded paste and transfer it to heavy bottom vessel. Cook it in low flame and stir it continuously. When the paste has become into porridge consistency add jaggery mix it well. Cook for another 3 mins in medium low flame. Switch it off. Add cardamom powder and milk and mix well. Now add fried cashew with the ghee. Mix well

Serve warm or chilled