Thenga Paal Payasam (Coconut Milk Kheer) | How to make Thenga Paal Payasam (Coconut Milk Kheer)

By R.Anandi Anand  |  21st Apr 2016  |  
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  • Thenga Paal Payasam (Coconut Milk Kheer), How to make Thenga Paal Payasam (Coconut Milk Kheer)
Thenga Paal Payasam (Coconut Milk Kheer)by R.Anandi Anand

About Thenga Paal Payasam (Coconut Milk Kheer)

This payasam is generally made on chitra month Purnima day as nevadyam and it tastes awesome.

Thenga Paal Payasam (Coconut Milk Kheer), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Thenga Paal Payasam (Coconut Milk Kheer) is just mouth-watering. This amazing recipe is provided by R.Anandi Anand. Be it kids or adults, no one can resist this delicious dish. How to make Thenga Paal Payasam (Coconut Milk Kheer) is a question which arises in people's mind quite often. So, this simple step by step Thenga Paal Payasam (Coconut Milk Kheer) recipe by R.Anandi Anand. Thenga Paal Payasam (Coconut Milk Kheer) can even be tried by beginners. A few secret ingredients in Thenga Paal Payasam (Coconut Milk Kheer) just makes it the way it is served in restaurants. Thenga Paal Payasam (Coconut Milk Kheer) can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Thenga Paal Payasam (Coconut Milk Kheer).

  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People




Video for key ingredients

  • How to make Coconut Milk

Thenga Paal Payasam (Coconut Milk Kheer)

Ingredients to make Thenga Paal Payasam (Coconut Milk Kheer)

  • Grated fresh coconut 1 cup
  • 3 cardamom green
  • 1 tbsp soaked Basmati rice
  • 1/2 cup grated Jaggery melted in water and strained
  • Fried cashews in ghee

How to make Thenga Paal Payasam (Coconut Milk Kheer)

  1. Grind 3/4 cup grated coconut and extract milk two times.
  2. Grind the remaining 1/4 cup coconut, cardamom and soaked basmati rice.
  3. Take a thick bottom vessel, add the coconut milk along with the ground coconut and keep stirring on a low flame.
  4. Once it gets thick, add the jaggery water and boil on a low flame for 2 or 3 minutes.

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