coconut kheer recipe indian /arisi thengai payasam
Ingredients
- Soaked raw rice/pacharisi - 2 tbsp
- Shredded coconut - 1/2 cup
- Powdered jaggery - 1/2 cup
- Some chunks of coconut pieces - 11/2 tbsp
- Ghee - 1 tbsp
- Cashewnut - 5-6
- Cardamom powder - 1/2 tsp
Instructions
- Soak rice in water for 20 minutes.
- Then boil 1/2 cup of water add jaggery dissolve it.
- When dissolved filter it and keep ready.
- Now in a mixer jar grind shredded coconut and rice by adding a cup of water.
- Pour it ina vessel and bring to heat.
- Let it boil for sometime rice is cooked and thick.
- Add jaggery water and boil for few minutes.
- In-between heat ghee add coconut pieces and cashews fry till golden.
- Add cardamom powder to it.
- Add coconut pieces and cashews to payasam and switch off.
Notes
Adjust water consistency according to how thin or thick you want.
Same with addition jaggery if you want less sweeter then add less.
Adding coconut pieces is optional.
Same with addition jaggery if you want less sweeter then add less.
Adding coconut pieces is optional.