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Thengai payasam
By : Rajeswari Vijayanand
Category : Vishu
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. Soak rice in water for an hour before preparing the payasam. Grind it with coconut and 1/4 cup water, to a paste.
  2. Mix the ground paste with 2 cups water and bring to boil. Cook in medium flame for 10 – 12 minutes. Do not forget to stir in between to avoid burnt bottom.
  3. Meanwhile, heat approx. 1/2 cup water and dissolve jaggery in it. Filter in a metal strainer to remove any impurities.
  4. Now, the coconut and rice would have got cooked (should be a thick porridge like consistency). Add the jaggery syrup and powdered elachi to it. Mix well.
  5. Bring to boil and switch off the flame. Heat ghee in a pan and roast the cashews, broken, to golden brown and transfer to the payasam and mix well. Add milk lastly after 5 minutes of time.


  1. Adding milk is optional, but it adds richness. I have added boiled and cooled milk and add it lastly to avoid curdling of milk.
  2. The more you add rice, thicker the payasam will be. So add accordingly.
  3. I added only 3/4th of jaggery.
  4. While straining jaggery, pour slowly saving the last few drops as it has lots of fine impurities which may pass through a metal strainer too.
  5. You can add nuts of your choice and raisins too.

Recipe and Image courtesy: Rak`s Kitchen

3/4 cup coconut, scrapped
1-2 tblsp raw rice
3/4 to 1 cup jaggery (adjust)
1 cardamom
8-10 cashew nuts
1/4 cup milk, boiled & cooled (optional)
1 tblsp ghee
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