Thengai Payasam | Kobbari Payasam | Coconut Kheer

Ingredients

• 2 tbsp Raw Rice (Sona Masoori or any raw rice variant)
• 3 cups Milk
• 1/2 cup Powdered Jaggery
• 1/2 cup Chopped Coconut
• 1 tsp Ghee
• 8-10 Cashews
• 1/4 tsp Cardamom Powder

Instructions

1. 1

   Soak rice for an hour at least.

2. 2

   Grind it into a smooth paste with little water.

3. 3

   Now add chopped coconut and grind into a smooth paste.

4. 4

   Bring 2 cups of milk to a boil in a heavy pan.

5. 5

   Add the prepared paste and stir it quickly to avoid lumps.

6. 6

   Cook on low flame with constant stirring for 10-12 mins. It will thicken up. Add the last cup of milk.

7. 7

   Add powdered jaggery and cook on low flame until it is well dissolved.

8. 8

   Continue cooking it on low flame for another 5-6 mins.

9. 9

   Add cardamom powder and cook for a couple of minutes.

10. 10

    Meanwhile, fry cashews in ghee in a small pan and add it to the kheer. Switch off the heat.

11. 11

    Serve hot/warm/cold as dessert.