Tender Coconut Payasam /Kheer | How to make Tender Coconut Payasam /Kheer

By Vins Raj  |  16th Sep 2016  |  
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  • Tender Coconut Payasam /Kheer, How to make Tender Coconut Payasam /Kheer
Tender Coconut Payasam /Kheerby Vins Raj
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About Tender Coconut Payasam /Kheer Recipe

I have tweaked my mother€ :tm:s recipe with addition of two special ingredients.

Tender Coconut Payasam /Kheer is a delicious dish which is enjoyed by the people of every age group. The recipe by Vins Raj teaches how to make Tender Coconut Payasam /Kheer step by step in detail. This makes it easy to cook Tender Coconut Payasam /Kheer in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Tender Coconut Payasam /Kheer at home. This amazing and mouthwatering Tender Coconut Payasam /Kheer takes 10 minutes for the preparation and 10 minutes for cooking. The aroma of this Tender Coconut Payasam /Kheer is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Tender Coconut Payasam /Kheer is a good option for you. The flavour of Tender Coconut Payasam /Kheer is palatable and you will enjoy each and every bite of this. Try this Tender Coconut Payasam /Kheer and impress your family and friends.

Tender Coconut Payasam /Kheer

Ingredients to make Tender Coconut Payasam /Kheer

  • 1 cup Tender coconut pulp
  • 1/2 cup Tender coconut water
  • 1/2 cup coconut Milk
  • 3 seedless dates
  • 1 tsp poppy seeds
  • 2 tbsp sago
  • 1 tbsp sugar
  • 4 Cardamons
  • Few strands of saffron optional
  • 10 cashew nuts
  • 1 tbsp ghee

How to make Tender Coconut Payasam /Kheer

  1. Soak sago in 1/2; cups of piping hot water and keep aside.
  2. Dry Roast poppy seeds
  3. In a blender add half quantity of tender coconut pulp, dates and poppy seeds and grind to a smooth paste by adding required water.
  4. Now add the remaining coconut pulp and pulse the mixture two times in your blender. The coconut pieces should be chopped into small pieces.
  5. In a pan add the ground mixture, sago, sugar and add 1½ cups of water and allow it boil, and from that point let it to boil for 3 minutes. Remove from heat.
  6. Now add tender coconut water,coconut milk , crushed cardamon and give a swirl for few seconds so that the coconut milk doesn’t get curdled.
  7. Roast cashews in ghee and add to the payasam .
  8. You may add saffron to the mixture. If so add warm water or milk to the strands and after the colour is oozed out to the water, add to the payasam.

My Tip:

The tender coconut should be scrapped along with the inner lining of the wooden seed coat This outer skin of the pulp has has medicinal properties, healing stomach ailments. Adjust the sweetness by adding dates or sugar more than mentioned in the recipe. But this measurement was perfect to my taste. I have added dates and poppy seeds, so can’t expect the colour of the payasam to exhibit near to the white in the colour card. But will reveal it’s taste shade to the taste buds. Enjoy!!!

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