Coconut payasam

COCONUT PAYASAM / NARIYAL KA KHEER / COCONUT KHEER

INGREDIENTS

  • Freshly grated coconut – 1 cup
  • Raw rice – 2 ½ or 3 tbsp
  • Jaggery grated – ¾ or 1 cup or as per taste
  • Milk boiled and cooled – ½ cup
  • Cardamom pwdr – ¼ tsp
  • Ghee – 1 tbsp
  • Broken cashew or thinly sliced coconut pieces – 2 tbsp

PREPARATION

  1. Clean wash and soak the rice for an hour .[ I used basmati rice ]
  2. Take jaggery with enough water till immersing point [ ½ cup water ]. Boil it till the jaggery melts .Strain the syrup and keep aside.[syrup should not be thick ]
  3. Grate coconut ,avoid the brown part .
  4. Drain the excess water from the soaked rice and grind it with the coconut by adding 4 or 5 tbsp water to a coarse paste .[ not very fine paste ,little coarse to feel the texture ]

METHOD

Boil 2 ½ cups of water in a heavy bottom pan .

Once the water starts boiling ,lower the flame to medium and add the coconut paste .

Cook on low flame by stirring in between for 10 – 12 mins till the rice bits gets cooked / softens.[ be careful as it can stick to the bottom – stir ]

Now add the jaggery syrup + elaichi pwdr and mix well .

Once it starts boiling off the flame .

After 5 mins add the milk and mix well.

Heat 1 tbsp ghee in a small pan ,add the cashews or coconut and fry till golden .

Now add the fried coconut pieces or cashews with ghee and mix well.

Serve hot or chilled .

NOTES

  1. Rice gives texture to the payasam ,more the rice more thicker the payasam. Some where I got the taste of phirni .
  2. Use a fresh coconut ,don’t use refrigerated one.
  3. The payasam should not be thin . it should be semi thick or thick.
  4. You can also add raisins with cashew .
  5. My kids did not like the fried coconut pieces ,so next time I will add cashew.
  6. Don’t add milk when the payasam is hot else it will curdle.

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