Thengai payasam | Coconut payasam

Cuisine Style: Tamil Nadu, South india | Cooking Time: 5 min | To Serve: 4 | Type: Sweet, dessert, diwali special sweet, kheer, payasam

Ingredients

• Coconut - ½ cup [grated]
• Milk- ¼ cup
• Coconut Milk- ½ cup
• Water – ¼ cup
• Jaggery / Sugar- ¼ cup or as needed for sweet [grated]
• Cardamom powder – ½ tbsp
• Raisins - 5
• Almonds -4
• Cashew Nut - 5
• Pistachio - 5
• Ghee - 1 or 2 tbsp

Preparation

• Heat ghee in a pan then roast cashew nuts, raisins, pistachio & almonds keep it aside.
• Heat pan add milk, water, & let it boil & wait milk becomes slightly thick.
• Then add coocnut milk , & Sugar mix well.
• Finally coconut milk, add cardamom powder, and then cut off heat.
• Add ghee roasted cashew nut, raisins and almonds slices. Serve hot or cold.

Tip

• For another variation of semiya payasam use condensed milk or jaggery
  

Coconut payasam

Grated coconut & milk kheer