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Tender Coconut Payasam /Kheer

Sep-16-2016
Vins Raj
10 minutes
Prep Time
10 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Tender Coconut Payasam /Kheer RECIPE

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

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Tamil Nadu
  • Boiling
  • Dessert
  • Vegan

Ingredients Serving: 3

  1. 1 cup Tender coconut pulp
  2. 1/2 cup Tender coconut water
  3. 1/2 cup Coconut Milk
  4. 3 seedless dates
  5. 1 tsp poppy seeds
  6. 2 tbsp Sago
  7. 1 tbsp sugar
  8. 4 Cardamons
  9. Few strands of saffron optional
  10. 10 cashew nuts
  11. 1 tbsp ghee

Instructions

  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.

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