🥥 Thengai Payasam | Traditional Coconut Milk Dessert

“Sweet, comforting, and full of coconut flavor — Thengai Payasam is pure tradition in a bowl!”

A divine offering especially prepared during the auspicious Aadi month and for Goddess Lalitha Saraswathi, known as “Payasan Priya” (one who loves payasam). This creamy, aromatic dessert is perfect for festivals, celebrations, and temple offerings.

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✨ Ingredients

• Raw rice – 1 to 1½ tbsp
• Fresh grated coconut – ½ cup
• Jaggery (powdered or pieces) – ½ cup + 1 tbsp
• Ghee – 1 to 2 tbsp
• Cardamom powder – ½ tsp
• Boiled milk (room temperature) – 2 to 3 cups
• Cashew nuts – 4 to 5
• Water – as required
• Pinch of saffron (optional)

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👩‍🍳 Instructions

Preparing the Rice-Coconut Base

• Soak rice: Clean and soak raw rice in water for 30 minutes.
• Drain and prepare: Drain water completely from soaked rice.
• Grind mixture: Blend soaked rice and grated coconut with little water to a smooth, thick but pourable paste. Optionally strain for extra smoothness.

Cooking the Payasam

• Dilute paste: Transfer to a heavy pan, add 2–2.5 cups water, mix to milk-like consistency.
• Cook: On medium-low heat, stirring continuously for about 5 minutes until smooth and cooked.
• Add jaggery: Stir in jaggery and let it melt completely on low flame (~5 minutes).
• Add spices: Mix in cardamom powder and optional saffron. Simmer 2–3 minutes.

Preparing the Garnish

• Heat ghee: In a small pan, heat ghee over medium heat.
• Fry cashews: Until golden red.
• Add to payasam: Add cashews with ghee to the payasam and mix well.

Final Touch

• Turn off heat; let payasam cool 5 minutes.
• Add boiled milk and stir gently. Adjust consistency if needed.
• Let rest 10–15 minutes before serving.

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🍽️ Serving Suggestions

• Serve warm or at room temperature
• Garnish with additional fried cashews or almonds
• Perfect for festivals, temple offerings, and traditional meals

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💡 Tips for Perfect Results

• Always soak rice for smooth grinding
• Stir continuously to avoid lumps
• Use good quality jaggery for richer flavor
• Add milk only after cooling to prevent curdling
• Keep payasam slightly thin during cooking; it thickens on cooling

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🥥 Cultural Significance

• 🪔 Prepared during Aadi month for Goddess worship
• 🙏 Important offering in Aadi Pirappu or Aadi Pandigai and Lalithambigai poojas.
• 🎊 Celebrated in South Indian festivals

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🥄 Storage

• ❄️ Refrigerate up to 2 days
• 🌡️ Serve chilled or bring to room temperature
• ♨️ Reheat with a little warm milk if thickened

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🥦 Nutritional Benefits

• Coconut: healthy fats and minerals
• Rice: energy and easy digestion
• Jaggery: iron and natural minerals
• Milk: calcium and protein

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This recipe serves 4-6 people and brings a rich, traditional flavor to your festive table!

Video Tutorial