Every Friday,i used to do vilakku poojai at home.So i make payasam/sweet pongal or kesarifor neivedyam.For today's Friday pooja,I tried thengai payasam for the first time asking the recipe from my MIL.It came out very well.We loved it a lot.Its surely a keeper.I have decided to try this for my guests too.It was so nice with a great smell of coconut.I added ghee roasted coconut bits (kerala style) which gave a nice crunchy taste in between while eating.Do try this payasam for a change from our usual paruppu payasam.U’ll love it :)
Thengai payasam/Coconut payasam recipe for festivals and pooja.Tastes great !
Wash n soak the raw rice in water for 30- 45 minutes.Grate the coconut.Grind the coconut and rice adding 1/2 cup of water to a smooth paste.
In a bowl, take the ground paste and add 1.5 cups of water.Allow it to cook well in simmer flame for 10-12 minutes.Stir in between to avoid getting burnt bottom.The mixture will turn slightly thick like a porridge.
In the meantime,grate jaggery.Add 1/4 cup of water,melt, make a syrup,strain to remove impurities and set aside.
When the coconut paste is cooked well,add this syrup.Mix well.Boil for 2-3 minutes.
Roast the coconut pieces & cashews in ghee and add to the payasam.
Remove and add the boiled & cooled milk.Mix n Serve.
Use paagu vellam to get a nice color.
Adding milk is optional.Add based on the consistency u need.
U can also add coconut milk instead of milk at the end before switching off the flame.
Addition of roasted coconut bits is optional.I followed kerala style for this step.