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Coconut payasam ( தேங்காய் பாயசம்,కొబ్బరి పాయసం, नारियल खीर)

coconut_payasam

Coconut payasam (தேங்காய் பாயம்,కొబ్బరి పాయసం, नारियल खीर) Coconut Payasam is a South Indian dessert cooked generally for festivals and occasions , mostly in Tamilnadu and Kerala.

Regional Dish : Tamilnadu;  Kerala; South India and some places in North.

Cuisine Style : Tamilnadu | Cooking Time 30 minutes | Take as snack | Type sweet | Shelf Life : 1 day.

Appx. Nutritional values calculated for 1serving :

Calories (221 Kcal), Carbohydrates (18.5 g), Protein (2.7 g), Fat (10 g).

Ingredients :

  • Fresh Coconut pieces – ½ shell
  • Chopped jaggery – ½ cup
  • Rice – 1 table spoon
  • Cashew nuts and raisins – few
  • Cardamom pods – 4 no
  • Ghee – 1 tea spoon

Method :

  1. Soak rice for 15 to 20 minutes and drain; grind soaked rice, coconut, cardamom to a fine batter.
  2. Boil jaggery in one cup of water than filter and keep it a side
  3. Heat a pan with ghee, fry cashew nuts and raisinsseparately and keep them a side.
  4. In the same pan, boil one cup of water; when this starts boiling add ground paste; add some water and stir continuously; as it is cooked, the colour and texture will change and if you touch with wet finger this won’t stick in your finger.
  5. Now add boiled and filtered jaggery water; adjust consistency as per your choice and cook for few more minutes; garnish with cashew nuts and raisins.
  6. Serve hot or cold.

 

Other variants / Cuisine Style : 1. Coconut  payasam with coconut milk .

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