Makhana Payasam using Coconut milk & Jaggery | How to make Makhana Payasam using Coconut milk & Jaggery
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About Makhana Payasam using Coconut milk & Jaggery Recipe
For navratri, I am here sharing a vegan and gluten free pudding or payasam as Makhana or puffed lotus seed payasam using coconut milk and jaggery for the celebration. Makhana kheer is often prepared as fasting foods during festivals like Navratri, Ekadashi etc. This time, I have preferred to make the kheer completely healthy, vegan and gluten free. One point to remember is that since coconut milk is being added here in the dish, so after addition don't overheat the payasam. Othewise the milk starts to curdle when cooked at high temperatures. This payasam / kheer is quite easy to cook and taste even yum when served hot, warm or cold.
Ingredients to make Makhana Payasam using Coconut milk & Jaggery
- Makhana (puffed lotus seed) 1 cup
- (grated) ½ cup
- milk 2 cup
- powder 1.5 teaspoon
- 1 tablespoon
- Nuts ( and raisin) As needed
How to make Makhana Payasam using Coconut milk & Jaggery
My Tip:Makhanas can be ground to a coarse mixture after frying. In this case, the final consistency of the kheer will be a bit thick. So adjust accordingly the thickness by adding water if desired. Else grind half of the makhana into coarse mixture and keep rest as it is.